کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502858 | 1554054 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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 4â¯Â°C for 84â¯days. Four different sausage formulations were produced containing C:150â¯mg/kg sodium nitrite; BS1:100â¯mg/kg sodium nitrite and 0.12% BP; BS2:50â¯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 56â¯days by taking into consideration the TBARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 140, June 2018, Pages 158-166
Journal: Meat Science - Volume 140, June 2018, Pages 158-166
نویسندگان
Cisem Sucu, Gulen Yildiz Turp,