The Effect of Sodium Nitrite Replacement with Lycopene Pigment in German Sausage and Evaluation of Its Physicochemical, Antimicrobial and Sensory Properties
محل انتشار: فصلنامه تغذیه و امنیت غذایی، دوره: 9، شماره: 2
سال انتشار: 1403
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 20
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شناسه ملی سند علمی:
JR_JNFS-9-2_009
تاریخ نمایه سازی: 18 اردیبهشت 1403
چکیده مقاله:
Background: Meat products contain sodium nitrite. Consumer demand for natural preservatives instead of synthetic ones in foods has been growing in recent years because of their safety. Today, good quality meat products are produced worldwide, and in addition to desirable sensory properties, they are cheaper than fresh meat. Sausage with ۴۰% red meat is one of these products which can partially meet the need for animal proteins. Methods: In this study, sodium nitrite was replaced by lycopene pigment at concentrations of ۲۰۰, ۴۰۰ and ۶۰۰ ppm in ۴۰% meat sausage. Physicochemical properties of sausage samples including moisture, protein, ash contents and pH value were measured according to National Standard. Microbial tests (Clostridium, mold, yeast and Clostridium perfringens count) were performed according to National Standards. The colorimetric lightness index (L*) of the sausage samples was measured. Sensory properties (smell and taste) were compared with control sample (۴۰% meat sausage contain ۱۲۰ ppm sodium nitrite) after ۳۰ days of storage. Data were analyzed using Duncan's one-way analysis of variance at ۹۵% confidence level through Minitab ۱۶ software. Results: After ۳۰ days of storage, no significant (P>۰.۰۵) difference was found in physicochemical properties, microbial tests, lightness index (L*), and sensory properties among the samples. Conclusions: Since no significant difference was observed in microbial load and sensory scores between sausage sample containing ۶۰۰ ppm lycopene pigment and control sample, ۶۰۰ ppm lycopene pigment can be used in sausage formulation.
کلیدواژه ها:
نویسندگان
Leila Nateghi
Department of Food Sciences and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran;
Fatemeh Zarei
Food and Drug Administration, Tehran, Iran
Kian Pahlevan Afshari
Department of Animal Science, Varamin-Pishva Branch,Islamic Azad University, Varamin, Iran.
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