Effect of partial substitution of nitrite in sausage formulation by rosemary essential oil and red beet powder

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Khodaee Somayeh; KHANI MOHAMMADREZA

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:1 Page(s): 105-120

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Title

Effect of partial substitution of nitrite in sausage formulation by rosemary essential oil and red beet powder

Author(s)

Khodaee Somayeh | KHANI MOHAMMADREZA | Issue Writer Certificate

Keywords

Rosemary essential oilQ1

Red beet powderQ1

Nitrite substitutionQ1

SausageQ2

Abstract

This study was aimed to investigate substitution of nitrite in Sausages formulation. For this purpose, Sausage samples were produced using 60 ppm nitrite combined with a mixture of Red beet powder and Rosemary essential oil in the form of four treatments including: T1 (1. 5% beet + 0. 02% rosemary), T2 (1. 5% beet + 0. 04% rosemary), T3 (3% beet + 0. 02% rosemary) and T4 (3% beet + 0. 04% rosemary) and control sample produced by 120 ppm nitrite (without beet powder and Rosemary essential oil). All samples stored in the refrigerator for 35 days and physicochemical, microbiological and sensory properties were evaluated. The results showed that thiobarbituric acid and peroxide values in control sample had the highest amounts of 0. 16-0. 65 and 0. 36-1. 37, respectively, during the study, but the lowest values were related to T4 by amounts of 0. 06-0. 39 and 0. 13-0. 92, respectively (P<0. 01). Also the highest amount of pH and a* color index were belong to T4 and the lowest values to the control sample. In microbial tests, all samples had total bacterial counts less than 3. 6 log cfu/g and significant difference were not observed between control and treatments. Moreover, Clostridium perfringens was not detected in any of the treatments and coliforms was not enumerated in treatments (except control). Also, molds and yeasts were enumerated only in control, T1, and T2 samples at 28 and 35 days of storage. Sensory evaluations mostly showed no significant difference between treatments and control sample (P>0. 01). Generally, the results indicated the possibility of partial replacement of nitrite using a combination of Rosemary essential oil and Red beet powder.

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APA: Copy

Khodaee, Somayeh, & KHANI, MOHAMMADREZA. (2018). Effect of partial substitution of nitrite in sausage formulation by rosemary essential oil and red beet powder. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(1 ), 105-120. SID. https://sid.ir/paper/406794/en

Vancouver: Copy

Khodaee Somayeh, KHANI MOHAMMADREZA. Effect of partial substitution of nitrite in sausage formulation by rosemary essential oil and red beet powder. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(1 ):105-120. Available from: https://sid.ir/paper/406794/en

IEEE: Copy

Somayeh Khodaee, and MOHAMMADREZA KHANI, “Effect of partial substitution of nitrite in sausage formulation by rosemary essential oil and red beet powder,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 1 , pp. 105–120, 2018, [Online]. Available: https://sid.ir/paper/406794/en

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