STUDY ON USE OF COCHINEAL AND PAPRIKA AS NATURAL COLORS FOR PRODUCING COLOR OF NITRITE-FREE AND LOW-NITRITE FRANKFURTER

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HOSEINPOOR S.; ESKANDARI M.H.; MESBAHI GH.; SHEKARFOROUSH SH.; FARAHNAKY A.

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Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:3 Page(s): 243-252

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Title

STUDY ON USE OF COCHINEAL AND PAPRIKA AS NATURAL COLORS FOR PRODUCING COLOR OF NITRITE-FREE AND LOW-NITRITE FRANKFURTER

Author(s)

Keywords

COLORQ2

NITRITEQ3

MEAT PRODUCTSQ2

NITRITE-FREE SAUSAGEQ2

LOW-NITRITE SAUSAGEQ2

Abstract

Nitrite is responsible for some characteristics of cured MEAT PRODUCTS such as COLOR, flavor and suppressingthe outgrowth and production of toxin from Clostridium botulinum. Despite all of its desired properties, NITRITE isresponsible for the formation of carcinogenic N-nitrosamine. In this study, NITRITE-free and low-nitrite meatcuring systems were developed to eliminate or reduce NITRITE from MEAT PRODUCTS. Thirteen different formulationswere made including standard frankfurter ingredients with or without NITRITE in combination with cochineal andpaprika as natural COLORing agents. For example, control sample was with 120 mg/kg NITRITE, low-nitrite samplewas contained 40 mg/kg NITRITE and some samples were without NITRITE. The samples were stored at 4oC for eightweeks. During the storage, COLOR changes (L*, a*, b*) were determined and evaluated. Also, the producedsamples were exposed to natural and artificial light and their COLOR stability were compared. In addition, theCOLORs of samples were evaluated by trained panelists. The results showed that the sample with 40 mg/kg NITRITEand 0.002 % cochineal, the sample contained 40 mg/kg NITRITE and 1 mg/kg paprika and the sample withoutnitrite and contained 0.015 % cochineal had no significant different COLOR (p<0.05) from the control sample. Overall, it is possible to produce NITRITE- free or low- NITRITE frankfurter sausage with acceptable COLOR.

Cites

EFFECTS OF MICROENCAPSULATED NISIN AND WASTES OF TOMATO PROCESSING, AS AN ALTERNATIVE TO NITRITE, ON SOME CHEMICAL, SENSORY AND MICROBIAL CHARACTERISTICS OF SAUSAGE

References

بررسی امکان استفاده از نرم افزار فتوشاپ برای اندازه گیری رنگ موادغذایی و مقایسه آن با سیستم دستگاهی هانترلب: بررسی تغییرات رنگ رطب مضافتی بم در طی رساندن مصنوعی (کنگره)

Cite

APA: Copy

HOSEINPOOR, S., ESKANDARI, M.H., MESBAHI, GH., SHEKARFOROUSH, SH., & FARAHNAKY, A.. (2013). STUDY ON USE OF COCHINEAL AND PAPRIKA AS NATURAL COLORS FOR PRODUCING COLOR OF NITRITE-FREE AND LOW-NITRITE FRANKFURTER. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(3), 243-252. SID. https://sid.ir/paper/143617/en

Vancouver: Copy

HOSEINPOOR S., ESKANDARI M.H., MESBAHI GH., SHEKARFOROUSH SH., FARAHNAKY A.. STUDY ON USE OF COCHINEAL AND PAPRIKA AS NATURAL COLORS FOR PRODUCING COLOR OF NITRITE-FREE AND LOW-NITRITE FRANKFURTER. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(3):243-252. Available from: https://sid.ir/paper/143617/en

IEEE: Copy

S. HOSEINPOOR, M.H. ESKANDARI, GH. MESBAHI, SH. SHEKARFOROUSH, and A. FARAHNAKY, “STUDY ON USE OF COCHINEAL AND PAPRIKA AS NATURAL COLORS FOR PRODUCING COLOR OF NITRITE-FREE AND LOW-NITRITE FRANKFURTER,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 3, pp. 243–252, 2013, [Online]. Available: https://sid.ir/paper/143617/en

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