Tue, May 7, 2024
[Archive]
Volume 9, Issue 2 (May 2024)
JNFS 2024, 9(2): 265-274 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Nateghi L, Zarei F, Pahlevan Afshari K. The Effect of Sodium Nitrite Replacement with Lycopene Pigment in German Sausage and Evaluation of Its Physicochemical, Antimicrobial and Sensory Properties. JNFS 2024; 9 (2) :265-274
URL: http://jnfs.ssu.ac.ir/article-1-624-en.html
URL: http://jnfs.ssu.ac.ir/article-1-624-en.html
Department of Food Sciences and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran;
Abstract: (826 Views)
Background: Meat products contain sodium nitrite. Consumer demand for natural preservatives instead of synthetic ones in foods has been growing in recent years because of their safety. Today, good quality meat products are produced worldwide, and in addition to desirable sensory properties, they are cheaper than fresh meat. Sausage with 40% red meat is one of these products which can partially meet the need for animal proteins. Methods: In this study, sodium nitrite was replaced by lycopene pigment at concentrations of 200, 400 and 600 ppm in 40% meat sausage. Physicochemical properties of sausage samples including moisture, protein, ash contents and pH value were measured according to National Standard. Microbial tests (Clostridium, mold, yeast and Clostridium perfringens count) were performed according to National Standards. The colorimetric lightness index (L*) of the sausage samples was measured. Sensory properties (smell and taste) were compared with control sample (40% meat sausage contain 120 ppm sodium nitrite) after 30 days of storage. Data were analyzed using Duncan's one-way analysis of variance at 95% confidence level through Minitab 16 software. Results: After 30 days of storage, no significant (P>0.05) difference was found in physicochemical properties, microbial tests, lightness index (L*), and sensory properties among the samples. Conclusions: Since no significant difference was observed in microbial load and sensory scores between sausage sample containing 600 ppm lycopene pigment and control sample, 600 ppm lycopene pigment can be used in sausage formulation.
Type of article: orginal article |
Subject:
public specific
Received: 2022/04/19 | Published: 2024/05/21 | ePublished: 2024/05/21
Received: 2022/04/19 | Published: 2024/05/21 | ePublished: 2024/05/21
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
