Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances

Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances

Автор: Kolev N. D., Vlahova-vangelova D. B., Balev D. K., Dragoev S. G.

Журнал: Вестник Алматинского технологического университета @vestnik-atu

Рубрика: Технология пищевой и перерабатывающей промышленности

Статья в выпуске: 3 (137), 2022 года.

Бесплатный доступ

In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25, AN0 and control - C. Color attributes CIE L*, a*, b* were assessed during 14 days of chilled storage (0-4 °C) and their changes in dynamics were evaluated every 10 min for an hour at air exposure. The incorporation of the inhibit the oxidation of meat pigments during the chilled storage and slowed down the fading of the pinkred color of the cross-cut surface during the 60 min of air exposure. The sausages produced with up to 50 % nitrite reduction and the blend of three BAS have lower lightness (L*), higher intensity of the red color (a*) and lower yellowness (b*) of the cross-cut surface in comparison to the control.

Еще

Natural antioxidants, meat pigments, polyphenols, oxidative changes, valorization

Короткий адрес: https://sciup.org/140295728

IDR: 140295728   |   DOI: 10.48184/2304-568X-2022-3-130-137

Список литературы Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances

  • Abdulhameed, A. A., Yang, T. A., & Abdulkarim, A. A. (2016). Kinetics of texture and colour changes in chicken sausage during superheated steam cooking. Polish journal of food and nutrition sciences, 66 (3), 199-209. https://doi.org/10.1515/pjfns-2015-0044
  • Balev, D., Vlahova-Vangelova, D., Dragoev, S., Mihalev, K., & Doncheva, T. (2014). Development of new functional cooked sausages by addition of rose petal extract. In II International Congress," Food Technology, Quality and Safety", 28-30 October 2014, Novi Sad, Serbia. Proceedings (pp. 111-116). University of Novi Sad, Institute of Food Technology. Available at: https://tinyurl.com/2p8fedmn
  • Bulambaeva, A. A., Vlahova-Vangelova, D. B., Dragoev, S. G., Balev, D. K., & Uzakov, Y. M. (2014). Development of new functional cooked sausages by addition of goji berry and pumpkin powder. American Journal of Food Technology, 9 (4), 180-189. https://doi.org/10.3923/ajft.2014.180.189
  • Dragoev, S. G., Staykov, A. S., Vassilev, K. P., Balev, D. K., & Vlahova-Vangelova, D. B. (2014). Improvement of the quality and the shelf life of the high oxygen modified atmosphere packaged veal by superficial spraying with dihydroquercetin solution. International Journal of Food Science, Volume 2014, Article ID 629062, 10 pages. https://doi.org/10.1155/2014/629062
  • Gateva, S., Jovtchev, G., Angelova, T., Dobreva, A., & Mileva, M. (2022). The Anti-Genotoxic Activity of Wastewaters Produced after Water-Steam Distillation of Bulgarian Rosa damascena Mill. and Rosa alba L. Essential Oils. Life, 12 (3), 455. https://doi.org/10.3390/life12030455
  • Grispoldi, L., Karama, M., El‐Ashram, S., Saraiva, C., García‐Díez, J., Chalias, A., ... & Cenci‐Goga, B. T. (2022). A study on the application of natural extracts as alternatives to sodium nitrite in processed meat. Journal of Food Processing and Preservation, 46 (3), e16351. https://doi.org/10.1111/jfpp.16351
  • Hunt, M. C., King, A., Barbut, S., Clause, J., Cornforth, D., Hanson, D., ... & Weber, M. (2012). AMSA meat color measurement guidelines. American Meat Science Association, Champaign, Illinois USA, 61820, 1-135.
  • Sepe, H., Faustman, C., Lee, S., Tang, J., Suman, S., & Venkitanarayanan, K. (2005). Effects of reducing agents on premature browning in ground beef. Food Chemistry, 93 (4), 571-576. https://doi.org/10.1016/j.foodchem.2004.04.045
  • Serikkaisai, M. S., Vlahova-Vangelova, D. B., Dragoev, S. G., Uzakov, Y. M., & Balev, D. K. (2014). Effect of dry goji berry and pumpkin powder on quality of cooked and smoked beef with reduced nitrite content. Advance Journal of Food Science and Technology, 6 (7), 877-883.
  • Slavov, A., Spasov, H., Dinkova, R., & Denev, P. (2021). MANAGING QUALITY OF AROMATIZED WINE PREPARED BY COFERMENTATION OF GRAPE MUST AND BY-PRODUCTS OF ESSENTIAL ROSE OIL INDUSTRY. Carpathian Journal of Food Science & Technology,13 (3). https://doi.org/10.34302/crpjfst/2021.13.3.4
  • Suman, S. P., Nair, M. N., Joseph, P., & Hunt, M. C. (2016). Factors influencing internal color of cooked meats. Meat Science, 120, 133-144. https://doi.org/10.1016/j.meatsci.2016.04.006
  • Vlahova-Vangelova, D., Balev, D., Dragoev, S., Kapitanski, B., Mihalev, K., Doncheva T. (2014). Influence of goji berry, pumpkin powder and rose petal extract on the quality of cooked sausages with reduced nitrite content. Proceedings of II International Congress, "Food Technology, Quality and Safety", October 28-30, Novi Sad, Serbia. Pp. 1-6. Available at: https://tinyurl.com/2p8fedmn
  • Vossen, E., Utrera, M., De Smet, S., Morcuende, D., & Estévez, M. (2012). Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Science, 92 (4), 451-457. https://doi.org/10.1016/j.meatsci.2012.05.010
Еще
Статья научная
SciUp 2024 © 2024 ©