Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey.
Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey.
Meat Sci. 2018 Jun;140:158-166. doi: 10.1016/j.meatsci.2018.03.012. Epub 2018 Mar 15.
The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product during storage at 4 °C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite and 0.12% BP; BS2:50 mg/kg sodium nitrite and 0.24% BP and BS3: 0.35% BP. The inclusion of BP increased a* value of samples and resulted in the protection of the desired red color during storage. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. The lactic acid bacteria count was highest in BS3. Suggested storage periods for BS2 and BS3 samples were 56 days by taking into consideration the TBARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.
本研究旨在通过用含有高硝酸盐含量的甜菜根粉（BP）替代亚硝酸钠来检验土耳其干发酵牛肉香肠（ sucuk ）配方改良对产品在 4°C 下储存 84 天期间的一些质量特性的影响。共制作了四种不同的香肠配方，分别含有 C：150mg/kg 亚硝酸钠；BS1：100mg/kg 亚硝酸钠和 0.12% BP；BS2：50mg/kg 亚硝酸钠和 0.24% BP 以及 BS3：0.35% BP。BP 的添加增加了样品的 a*值，并在储存过程中保护了所需的红色。在储存期末，各样本的残留亚硝酸盐含量无显著差异。在考虑 TBARS 值的情况下，BS2 和 BS3 样本的建议储存期为 56 天。考虑到感官评价分数，含 BP 的样品与 C 样品在储存期间相当。
