The potential of cinnamon and clove powder as substitutes for Sodium Nitrate in pork sausages

Abstract

The use of chemical additives such as sodium nitrate as preservatives in food products has been reported to leave residues that have the potential to cause cancer, hypertension and stroke. This study was, therefore, aimed at investigating the potential of cinnamon and clove powder as substitutes to sodium nitrate in pork sausages. The essential oil and proximate compositions of the two spices were analyzed, as were their antibiotic and antioxidant properties. Meat samples were treated with three levels of cinnamon and cloves powder (1g, 3g and 5g per kg of meat) respectively. Sensory characteristics were evaluated using a seven-point hedonic scale and shelf-life analysis were conducted on the products over a 21-day storage period. Results obtained showed that cinnamon bark and clove buds exhibited high crude protein and crude fiber contents. Cinnamon was rich in calcium, iron, and zinc, while clove was high in manganese and magnesium. The essential oil analysis revealed cinnamaldehyde and eugenol as the major components in cinnamon and clove, respectively. Pork sausage with up to 3g of cinnamon and clove powder inclusions per kilogram of meat, were more acceptable than those with 5g inclusions. Both spices demonstrated potent inhibitory effects against common meat spoilage bacteria and exhibited strong free radical scavenging activities. Shelf-life studies showed that cinnamon and clove-treated sausages had significantly lower lipid oxidation and microbial counts (p<0.05) compared to the control during storage at 4°C for 21 days. The pH of the treated products also remained more stable over time. These findings suggest that cinnamon (3g/kg meat) and cloves (3g/kg meat) can be effectively utilized as natural preservatives in pork sausage without adversely affecting consumer acceptability.