Browse > Article
http://dx.doi.org/10.5851/kosfa.2010.30.6.1014

Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage  

Jeong, Ho-Jin (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Lee, Hong-Chul (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.30, no.6, 2010 , pp. 1014-1023 More about this Journal
Abstract
This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.
Keywords
low-fat sausages; hunter color; sodium nitrite; red beet; natural colorant;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Lee, T. S., Jang, Y. M., Hong, K. H., Park, S. K., Park, S. K., Kwon, Y. K., Park, J. S., Chang, S. Y., Hwang, H. S., Kim, E. J., Han, Y. J., Kim, B. S., Won, H. J., and Kim, M. C. (2005) Survey of beet red contents in foods using TLC, and HPLC. J. Food Hyg. Safety, 20, 244-252.   과학기술학회마을
2 AOAC (2000) Official methods of analysis of AOAC Intl. 17th edition. Method. 950.46, 991.36. Association of Analytical Chemists. Gaithersberg, MD, USA.
3 Bourne, M. C. (1978) Texture profile analysis. Food Technol., 32, 62-66, 72.
4 Chin, K. B., Lee, H. L., Kook, S. H., Yoo, S. S., and Chun, S. S. (2004) Evaluation of various combinations of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausages. Food Sci. Biotechnol., 13, 481-485.   과학기술학회마을
5 Kang, J. O. and Lee, G. H. (2003) Effects of pigment of red beet and chitosan on reduced nitrite sausage. Korean J. Food Sci. Ani. Resour., 23, 215-220.   과학기술학회마을
6 Lee, H. C. and Chin, K. B. (2009) Physicochemical, textural, and sensory properties of low-fat/salt pork sausages as affected by salt levels and different type and level of milk proteins. Food Sci. Biotechnol., 18, 36-42.   과학기술학회마을
7 SPSS (2008) SPSS 17.0 for windows. SPSS Inc. USA.
8 Lee, Y. J., Park, I. B., Kim, H. S., Shin, G. W., Park, J. W., and Jo, Y. C. (2009) Characteristics and stability of violet red pigment extracted from Salicornia herbacea L. J. Korean Soc. Food Sci. Nutr., 38, 885-891.   과학기술학회마을   DOI   ScienceOn
9 Christiansen, L. N., Tompkin, R. B., Shaparis, A. B., Johnston, R. W., and Kautter, D. A. (1975) Effect of sodium nitrite and nitrate on Clostridium botulinum growth and toxin production in a summer style sausage. J. Food Sci., 40, 488-490.   DOI
10 Dufosse, L. and Pintea, A. (2005) Third international congress on pigments in food. Food Res. Intern., 38, 831-832.   DOI   ScienceOn
11 Zarringhalamiv, S., Sahari, M. A., and Hamidi-Esfehani, Z. (2009) Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Sci., 81, 281-284.   DOI   ScienceOn
12 정혜경 (2001) 생활양식 변화에 따른 한국 식생활문화의 변천. 한국식품영양과학회학술대회 발표집, pp. 17-24.   과학기술학회마을
13 Hadden, J. P., Ockerman, H. W., Cahill, V. R., Parrett, N. A., and Borton, R. J. (1975) Influence of sodium nitrite on the chemical and organoleptic properties of comminuted pork. J. Food Sci., 40, 626-630.   DOI
14 Kang, J. O. and Lee, S. G. (2008) Effects of opuntia ficusindica pigment and sodium lactate on nitrite-reduced sausage. Korean J. Anim. Sci. Technol., 50, 551-560.   DOI   ScienceOn
15 KFDA (2008) Korean Food Regulations. Food standards and criterions: meat and egg products. pp. 73-77.
16 Kozaki, S. (2000) Molecular mechanism of the action of Clostridium botulinum type B neurotoxin. J. Korean Soc. Microbiol., 35, 344-345.   과학기술학회마을
17 Lee, S. Y., Cho, S. J., Lee, K. A., Byun, P. H., and Byun, S. M. (1989) Red pigment of the Korean cockcomb flower: color stability of the red pigment. Korean J. Food Sci. Technol., 21, 446-452.   과학기술학회마을
18 Elbe, J. H., Klement, J. T., Amundson, C. H., Cassens, R. G., and Lindsay, R. C. (1974) Evaluation of betalain pigments as sausage colorants. J. Food Sci., 39, 128-132.   DOI
19 Jauregui, C. A., Regenstein, J. N., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water binding property of muscle foods. J. Food Sci., 46, 1271-1273.   DOI
20 Jang, J. R., Kim, K. K., and Lim, S. Y. (2009) Effects of solvent extracts from dried beet (beta vulgaris) on antioxidant in cell systems and growth of human cancer cell lines. J. Korean Soc. Food Sci. Nutr., 38, 832-838.   과학기술학회마을   DOI   ScienceOn
21 Choi, S. H. and Chin, K. B. (2002) Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those with regular-fat counterpart. Korean J. Food Sci. Ani. Resour., 34, 577-582.   과학기술학회마을
22 Chin, K. B. and Ban, G. H. (2008) Evaluation of two levels and types of acorn power on quality of low-fat sausages as a fat replacer. Korean J. Anim. Sci. Technol., 50, 217-226.   과학기술학회마을   DOI   ScienceOn
23 Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci., 55, 463-469.   DOI   ScienceOn
24 Dethmers, A. E., Rock, H., Fazio, T., and Johnston, R. W. (1975) Effect of added sodium nitrite and sodium nitrate on sensory quality and nitrosamine formation in thuringer sausage. J. Food Sci., 40, 491-495.   DOI
25 Anselme, J. (1979) The organic chemistry of N-nitrosamines (a brief review). Am. Chem. Soc., 101, 1-12.   DOI
26 Cassens, R. G. (1997) Composition and safety of cured meat in the USA. Food Chem., 59, 561-566.   DOI   ScienceOn
27 Cassens, R. G. (1998) Nitrite issue. Proceedings of 51st Reciprocal Meat Conference., 51, 162-163.