COMBINED USE OF BLACK BARBERRY (BERBERIS CRATAEGINA L.) EXTRACT AND NITRITE IN COOKED BEEF SAUSAGES DURING THE REFRIGERATED STORAGE

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KHALEGHI A.; KASAAI R.; KHOSRAVI DARANI K.; REZAEI K.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2016 | Volume:18 | Issue:3 Page(s): 601-614

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Information Journal Paper

Title

COMBINED USE OF BLACK BARBERRY (BERBERIS CRATAEGINA L.) EXTRACT AND NITRITE IN COOKED BEEF SAUSAGES DURING THE REFRIGERATED STORAGE

Author(s)

KHALEGHI A. | KASAAI R. | KHOSRAVI DARANI K. | REZAEI K. | Issue Writer Certificate

Keywords

ANTIBACTERIAL ACTIVITYQ3

ANTIOXIDANTQ3

REFRIGERATIONQ3

SHELF-LIFEQ3

SENSORYQ3

Abstract

Effects of combined use of black barberry (Berberis crataegina L.) extract and sodium nitrite on the quality and shelf life of cooked beef sausages were investigated. Different concentrations of the extract (30, 60 and 90 mg kg-1) in combination with nitrite (30, 60 and 90 mg kg-1) were added to sausage formulations. Total viable counts, pH, proximate analysis, residual nitrite level, lipid oxidation, color and SENSORY data were studied against the blank and control samples during the storage for 30 days at 4oC. A gradual decrease in the nitrite level was observed during the storage for all samples studied. Samples using the extract from this study showed similar redness but lower lightness when compared to the control sausage sample with 120 mg kg-1 sodium nitrite. SENSORY evaluation of the samples indicated similar results to those of the control. Accordingly, there is a potential benefit for partial replacement of sodium nitrite with barberry extract in the cured meat products.

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APA: Copy

KHALEGHI, A., KASAAI, R., KHOSRAVI DARANI, K., & REZAEI, K.. (2016). COMBINED USE OF BLACK BARBERRY (BERBERIS CRATAEGINA L.) EXTRACT AND NITRITE IN COOKED BEEF SAUSAGES DURING THE REFRIGERATED STORAGE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 18(3), 601-614. SID. https://sid.ir/paper/62517/en

Vancouver: Copy

KHALEGHI A., KASAAI R., KHOSRAVI DARANI K., REZAEI K.. COMBINED USE OF BLACK BARBERRY (BERBERIS CRATAEGINA L.) EXTRACT AND NITRITE IN COOKED BEEF SAUSAGES DURING THE REFRIGERATED STORAGE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2016;18(3):601-614. Available from: https://sid.ir/paper/62517/en

IEEE: Copy

A. KHALEGHI, R. KASAAI, K. KHOSRAVI DARANI, and K. REZAEI, “COMBINED USE OF BLACK BARBERRY (BERBERIS CRATAEGINA L.) EXTRACT AND NITRITE IN COOKED BEEF SAUSAGES DURING THE REFRIGERATED STORAGE,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 18, no. 3, pp. 601–614, 2016, [Online]. Available: https://sid.ir/paper/62517/en

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