Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1395
2
1
gregorian
2016
5
1
18
3
online
1
fulltext
en
Combined Use of Black Barberry (<i>Berberis crataegina</i> L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage
Effects of combined use of black barberry (<em>Berberis crataegina </em>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<sup>-1</sup>) in combination with nitrite (30, 60 and 90 mg kg<sup>-1</sup>) 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<sup>-1</sup> 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.
Antibacterial activity,Antioxidant,Refrigeration,Shelf-life,Sensory
601
614
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-3815&slc_lang=en&sid=23
A.
Khalehgi
A.
Khalehgi
100319475328460061771
100319475328460061771
No
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran.
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran.
R.
Kasaai
R.
Kasaai
100319475328460061780
100319475328460061780
No
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran.
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran.
K.
Khosravi-Darani
K.
Khosravi-Darani
100319475328460061766
100319475328460061766
No
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.
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.
K.
Rezaei
K.
Rezaei
100319475328460061770
100319475328460061770
Yes
Department of Food Science, Engineering and Technology University of Tehran, Karaj, Islamic Republic of Iran.
Department of Food Science, Engineering and Technology University of Tehran, Karaj, Islamic Republic of Iran.