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KMID : 1024620030230030215
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Food Science of Animal Resources
2003 Volume.23 No. 3 p.215 ~ p.220
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Effects of Pigment of Red Beet and Chitosan on Reduced Nitrite Sausages
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Kang Jong-Ok
Lee Gang-Hyun
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Abstract
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This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of -cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.
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KEYWORD
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nitrite, red beet pigment, chitosan, nitrite scavenging ability
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