Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite

The shelf-life extension of meat-based products is a challenge for the meat industry, and nitrates and nitrites are commonly employed by the food industry to this aim. Considering their potential association with carcinogenic effects, the use of natural ingredients as replacer has been experimented in several studies. Among them, olive leaf extract (OLE) could have a great potential in the replacement of nitrate and nitrite in ripened meat products due to its abundant bioactive molecules with antioxidant and antimicrobial activities. This research aims to assess the influence of OLE, both alone and in combination with reduced amount of nitrates and nitrites, on the evolution of the quality parameters of ripened sausages during MAP (Modified Atmosphere Packaging) refrigerated storage. The addition of OLE alone and in combination retarded lipid oxidation compared to samples with only nitrates and nitrites (0.60-0.88 vs 1.23 mg/kg MDA). At the end of the storage period (80 days) all the samples were free of microbial growth. Kinetic model build considering the oxidation of the lipid fraction as key degradative phenomena and the determination of the TBARS as key parameter, showed a prolonged shelf-life for ripened sausages incorporating OLE. This study validates the potential application of OLE in ripened meat products, positioning it as an alternative to nitrates and nitrites. These findings underscore the feasibility and advantages of repurposing agro-industry waste to enhance the nutritional profile of meat products.