Volume 18, Issue 3 (2016)
JAST 2016, 18(3): 601-614 |
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1- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran.
2- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Islamic Republic of Iran.
3- Department of Food Science, Engineering and Technology University of Tehran, Karaj, Islamic Republic of Iran.
2- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Islamic Republic of Iran.
3- Department of Food Science, Engineering and Technology University of Tehran, Karaj, Islamic Republic of Iran.
Abstract: (7738 Views)
Effects of combined use of black barberry (Berberis crataegina L.) extract and sodium nitrite on the quality and shelf life of cooked beef sausages were investigated. Different concentrations of the extract (30, 60 and 90 mg kg-1) in combination with nitrite (30, 60 and 90 mg kg-1) were added to sausage formulations.. Total viable counts, pH, proximate analysis, residual nitrite level, lipid oxidation, color and sensory data were studied against the blank and control samples during the storage for 30 days at 4°C. A gradual decrease in the nitrite level was observed during the storage for all samples studied. Samples using the extract from this study showed similar redness but lower lightness when compared to the control sausage sample with 120 mg kg-1 sodium nitrite. Sensory evaluation of the samples indicated similar results to those of the control. Accordingly, there is a potential benefit for partial replacement of sodium nitrite with barberry extract in the cured meat products.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2014/10/9 | Accepted: 2016/05/1 | Published: 2016/05/2
Received: 2014/10/9 | Accepted: 2016/05/1 | Published: 2016/05/2
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