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http://dx.doi.org/10.5352/JLS.2015.25.8.896

The Physicochemical Properties of Pork Sausages with Red Beet Powder  

Ha, So-Ra (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Choi, Jung-Seok (Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Publication Information
Journal of Life Science / v.25, no.8, 2015 , pp. 896-902 More about this Journal
Abstract
This study was conducted to evaluate the substitution effect of red beet powder on sodium nitrite in emulsion-type pork sausages, and to investigate the effect of the addition of red beet powder on the physicochemical characteristics of emulsion-type pork sausages at 10℃ for 6 weeks. The treatments were divided into five groups: Control (sodium nitrite 0.01%), T1 (sodium nitrite 0.005% + red beet powder 0.5%), T2 (sodium nitrite 0.005% + red beet powder 0.25%), T3 (red beet powder 0.5%), and T4 (red beet powder 0.25%). In the CIE*I didn’t delete this asterisk (*) because it might be a marker for something you wish to add later, but please note that if there is no significance for the asterisk, it should be removed as a typographical error. color of emulsion-type pork sausages, the lightness value of the control was significantly higher than for the other groups (p＜0.05). The redness value was higher in T1, whereas the yellowness value was higher in the T3 and T4 groups compared with the others (p＜0.05). The pH values of emulsion-type pork sausages were significantly decreased in the T3 and T4 groups by the addition of red beet powder (p＜0.05). However, the DPPH radical-scavenging activity was higher in the T1 and T3 groups than in the others (p＜0.05). The residual nitrite ion was the highest in the control group (p＜0.05). Therefore, it is determined that red beet powder can substitute for nitrite as a natural colorant, and it has a slightly antioxidant effect in emulsion-type pork sausages.
Keywords
Antioxidant; emulsified pork sausage; natural colorant; nitrite; red beet;
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