Development and Assessment of a Spice Oleoresin Blend for Substituting a Commercial Raw Spice Mix in Processed Meat Production

Abstract

Spices play a significant role in enhancing the flavor of processed meat products, yet their raw form presents significant challenges in terms of quality and safety, including flavor inconsistencies, microbial contamination, and non-compliance with regulatory standards. In contrast, spice oleoresins are concentrated extracts with consistent and robust flavour profiles and lower contamination risks. The aim of this study was to substitute the flavour of a raw spice mix with a spice oleoresin blend, in a commercial sausage. Eight formulations of oleoresin blends (F1–F8), incorporating pepper, coriander, cardamom, and nutmeg oleoresins with starch and maltodextrin as wall materials, were developed. The blends, along with the raw spice mix, were integrated into sausages, and sensory evaluations were conducted using a 'difference from control' test to identify the blend capable of flavour substitution. Microbiological quality and physicochemical properties of the selected oleoresin blend were analyzed. Gas chromatography determined half-lives (t1/2) for key flavour components, showing flavour retention stability in the sample. Sensory analysis showed no significant flavour difference (P > 0.05) between sausages with oleoresin blend F5 and those with the raw spice mix. The half-lives of key flavour constituents were 41.25, 12.38, 12.83, and 53.31 weeks for piperine, sabinene, myristicin, and β-caryophyllene, respectively. The sample exhibited bulk density of 358.57 ± 6.59 kg/m³ and tapped density of 554.88 ± 9.10 kg/m³, with poor flowability and cohesiveness. Its wettability was 10.10 ± 0.21 minutes, and it was found to be susceptible to high-humidity environments, with the lowest hygroscopicity (%) at 43% and the highest at 91% relative humidity. Initial microbial load met safety criteria, indicating suitability for use in processed meat products. In conclusion, the findings suggest that spice oleoresin blends have the potential to effectively substitute the flavor of raw spice mixes, highlighting the need for further optimization of physicochemical properties to broaden their adoption in the food industry.