The use of beetroot extract and extract powder in sausages as natural food colorant

AbstractFour colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.

Download Full-text

The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

Journal of Food Research ◽

10.5539/jfr.v6n6p83 ◽

2017 ◽

Vol 6 (6) ◽

pp. 83

Author(s):

Wannee Tangkham ◽

Frederick LeMieux

Keyword(s):

Moisture Content ◽

Ph Value ◽

Initial Moisture Content ◽

Coconut Oil ◽

Thiobarbituric Acid ◽

Control Treatment ◽

Drip Loss ◽

Pork Fat ◽

Tbars Values ◽

Cold Pressed

The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3°C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staphylococcus aureus, and sensory analysis. The initial moisture content of fresh sausage in this experiment ranged from 63.44 to 65.67%. Fresh sausage with 20% CPCO inhibited the growth of aerobic bacteria and obtained the highest TBARS values (4.25 mg MDA/kg) compared to the control treatment. In addition, fresh sausage (10% pork fat and 10% CPCO) decreased the % drip loss, pH value and obtained the highest overall rating (6.45) of sensory testing (n = 75). No E. coli and S. aureus were found in this study for 14 d at 3°C.

Download Full-text

Microbial, Physical and Sensory Properties of Three Novel Yogurt Flavors: Molasses, Mulberry and Amaretto

Journal of Food Research ◽

10.5539/jfr.v6n3p65 ◽

2017 ◽

Vol 6 (3) ◽

pp. 65

Author(s):

Wannee Tangkham ◽

Frederick LeMieux

Keyword(s):

Moisture Content ◽

Ph Value ◽

Thiobarbituric Acid ◽

Physicochemical Characteristics ◽

Purchase Intent ◽

Valuable Insight ◽

E Coli ◽

Microbial Counts ◽

Tbars Values ◽

Hedonic Scale

Many consumers incorporate yogurt into their diet as a healthy alternative to other food choices. Providing a variety of flavor choices to the yogurt consumer is important to maintain eating satisfaction. The objective of this study was to evaluate specific attributes of three novel yogurt flavors. These flavors, sweetened with low calorie stevia, include molasses, amaretto and mulberry. Through sensory testing, each flavor was evaluated for consumer product acceptance and purchase intent. Additionally, the yogurt products were assayed for certain physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, fifty-eight participants (23 males and 35 females) evaluated the yogurt flavors for acceptability of appearance, color, flavor, sweetness, sourness, texture and overall liking. Physicochemical characteristics were evaluated for % moisture content, pH value, color (L*, a* and b* values) and lipid oxidation (thiobarbituric acid-reactive substances (TBARS) protocol) every 7 days for 28 days. Through plating techniques, yogurt was assayed for two microbial counts: Escherichia coli and Staphylococcus aureus every 7 days for 28 days. Overall liking scores from the hedonic analysis indicate that mulberry flavor was the most desirable (5.67), followed by amaretto (5.32), and molasses (5.07). From the acceptability, mulberry yogurt scored the highest at 70.69%. From the purchase intent questionnaires, amaretto yogurt scored the highest at 44.83%. In general, there were no outstanding differences in the physiochemical characteristics among the three yogurts tested. However, % moisture content and L* values (lightness) increased in all samples over the 28 days of storage. The TBARS values were higher in molasses flavor at 5.84 mg MDA/kg. No E. coli or S. aureus were detected. This study provides valuable insight into the quality, safety, shelf-life and consumer acceptance of the three novel yogurt flavors.

Download Full-text

Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

International Journal of Food Science ◽

10.1155/2013/360732 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 8

Author(s):

Iulia Movileanu ◽

Máryuri T. Núñez de González ◽

Brian Hafley ◽

Rhonda K. Miller ◽

Jimmy T. Keeton

Keyword(s):

Lipid Oxidation ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Antioxidant Effect ◽

Butylated Hydroxytoluene ◽

Rosemary Extract ◽

Thiobarbituric Acid Reactive Substances ◽

Beef Patties ◽

Tbars Values ◽

Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

Download Full-text

A Green Enzymatic Extraction Optimization and Oxidative Stability of Krill Oil from Euphausia Superba

Marine Drugs ◽

10.3390/md18020082 ◽

2020 ◽

Vol 18 (2) ◽

pp. 82 ◽

Cited By ~ 2

Author(s):

Li Zhou ◽

Fu Yang ◽

Minghao Zhang ◽

Jikai Liu

Keyword(s):

Oxidative Stability ◽

Ph Value ◽

Thiobarbituric Acid ◽

Euphausia Superba ◽

Enzyme Concentration ◽

Extraction Yield ◽

Krill Oil ◽

Tbars Values ◽

Turbidity Increase

Krill oil enriched with polyunsaturated fatty acids is in the form of phospholipid. However, its application as a dietary supplement is limited, because of its rapid deterioration. Thus, this study aims to investigate the oxidative stability of krill oil extracted from Euphausia superba. Under optimal conditions (enzyme concentration 0.16%, enzymolysis time 2.9 h, and enzymolysis temperature of 45 °C) designed by response surface methodology, the extraction yield of krill oil is 86.02%. Five assays, including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), pH value, and turbidity were used to determine the oxidative stability of krill oil nanoliposomes during storage. Carboxymethyl chitosan (CMCS) nanoliposomes showed a significant reduction in POV and TBARS values, a prevention of pH value decrease and turbidity increase. This study indicated that CMCS nanoliposome can effectively improve the oxidative stability of krill oil during storage. Furthermore, the release profile in vitro illustrated that the controlled release of krill oil carried out by CMCS nanoliposomes is feasible.

Download Full-text

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1195 ◽

2012 ◽

Vol 554-556 ◽

pp. 1195-1201 ◽

Cited By ~ 2

Author(s):

Qian Liu ◽

Rui Wang ◽

Bao Hua Kong ◽

Yong Gen Zhang

Keyword(s):

Ph Value ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Food Preservation ◽

Raw Material ◽

Plate Count ◽

Thiobarbituric Acid Reactive Substances ◽

Total Plate Count ◽

Basic Nitrogen ◽

Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Download Full-text

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Animals ◽

10.3390/ani9020055 ◽

2019 ◽

Vol 9 (2) ◽

pp. 55 ◽

Cited By ~ 3

Author(s):

Martin Škrlep ◽

Marjeta Čandek-Potokar ◽

Nina Batorek-Lukač ◽

Urška Tomažin ◽

Mónica Flores

Keyword(s):

Fatty Acids ◽

Thiobarbituric Acid ◽

Starter Cultures ◽

Raw Material ◽

Thiobarbituric Acid Reactive Substances ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Amino Acid Degradation ◽

Sensory Analyses ◽

Husbandry System

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

Download Full-text

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.233-235.2889 ◽

2011 ◽

Vol 233-235 ◽

pp. 2889-2892

Author(s):

Xiao Ling Yu ◽

Xue Bin Li ◽

Hua Xiao ◽

Han Jun Ma ◽

Liang Cheng

Keyword(s):

Sensory Evaluation ◽

Uniform Design ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substances ◽

Storage Quality ◽

Two Factors ◽

Tbars Values ◽

Thawing Rate ◽

And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Download Full-text

Effect of Superchilling Storage on Quality Characterizes and Physical Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Compared with Cooling Freshness Preservation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.978 ◽

2012 ◽

Vol 554-556 ◽

pp. 978-984

Author(s):

Qian Liu ◽

Jian Chun Han ◽

Yong Gen Zhang ◽

Shuang Mei Li ◽

Jing Li ◽

...

Keyword(s):

Atpase Activity ◽

Physical Properties ◽

Storage Time ◽

Ph Value ◽

Silver Carp ◽

Thiobarbituric Acid ◽

Raw Material ◽

Hypophthalmichthys Molitrix ◽

Thiobarbituric Acid Reactive Substances ◽

Fresh Products

Quality characterizes of surimi of silver carp at two different conditions of superchilling and cooling freshness preservation. The pH value, thiobarbituric acid-reactive substances (TBARS value), protein soubility and ATPase activity were studied. The result showed that pH value and TBARS value increased with the increasing of the storage time (P < 0.05), protein soubility and both ATPase activity decreased with the increasing of the storage time (P < 0.05). In general, superchilling is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of surimi and prolong its shelf life.

Download Full-text

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

World Rabbit Science ◽

10.4995/wrs.2016.4207 ◽

2016 ◽

Vol 24 (2) ◽

pp. 121 ◽

Cited By ~ 9

Author(s):

S. Mancini ◽

G. Preziuso ◽

G. Paci

Keyword(s):

Ascorbic Acid ◽

Lipid Oxidation ◽

Antioxidant Capacity ◽

Storage Time ◽

Curcuma Longa ◽

Thiobarbituric Acid ◽

Antioxidant Effect ◽

Thiobarbituric Acid Reactive Substances ◽

Reducing Ability ◽

Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P<0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

Download Full-text

Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and Persicaria minor for Meat Patties Application

Indonesian Journal of Chemistry ◽

10.22146/ijc.40884 ◽

2019 ◽

Vol 19 (4) ◽

pp. 1008

Author(s):

Khadijah Husna Abd Hamid ◽

Wan Amnin Wan Yahaya ◽

Neenasha Bebe Mohd Nor ◽

Alyaa Syahierra Ghazali ◽

Siti Kholijah Abdul Mudalip ◽

...

Keyword(s):

Ph Value ◽

Storage Period ◽

Food Product ◽

Thiobarbituric Acid ◽

Total Phenolic ◽

Thiobarbituric Acid Reactive Substance ◽

Ph Values ◽

Color Development ◽

Tbars Assay ◽

Persicaria Minor

Semirefined carrageenan (SRC) plasticized with glycerol (G) and incorporated with antioxidants of 0.4% (v/v) of α-tocopherol and Persicaria minor (PM) extract was successfully developed. The objective of this study is to analyze the antioxidant effect of active packaging films from semirefined carrageenan incorporated with α-tocopherol and Persicaria minor on meat patties. Total phenolic content and antioxidant activity of α-tocopherol and PM extract were measured. The effects of α-tocopherol and PM extract incorporated with SRC-based films on meat patties were evaluated using thiobarbituric acid reactive substance (TBARS) assay, metmyoglobin assay, and pH value for 14 days of storage. The films with 0.4% (v/v) of α-tocopherol and PM extract exhibited a lower lipid oxidation in meat patties compared with that of control (SRC film only, p < 0.05). Also, a brown color development of the meat patties of less than 50% was observed at the end of the 14-day storage. Meanwhile, the pH values for all samples decreased throughout the storage period with the SRC+G+α-tocopherol film showed the highest pH value. Hence, the formulation of SRC film with α-tocopherol or PM extract could be used as an alternative packaging for extending the shelf life of food product with high fat content.

Download Full-text