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KMID : 0613820150250080896
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Journal of Life Science
2015 Volume.25 No. 8 p.896 ~ p.902
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The Physicochemical Properties of Pork Sausages with Red Beet Powde
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Ha So-Ra
Choi Jung-Seok
Jin Sang-Keun
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Abstract
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This study was conducted to evaluate the substitution effect of red beet powder on sodium nitrite in emulsion-type pork sausages, and to investigate the effect of the addition of red beet powder on the physicochemical characteristics of emulsion-type pork sausages at 10°C for 6 weeks. The treatments were divided into five groups: Control (sodium nitrite 0.01%), T1 (sodium nitrite 0.005% + red beet powder 0.5%), T2 (sodium nitrite 0.005% + red beet powder 0.25%), T3 (red beet powder 0.5%), and T4 (red beet powder 0.25%). In the CIE*I didn’t delete this asterisk (*) because it might be a marker for something you wish to add later, but please note that if there is no significance for the asterisk, it should be removed as a typographical error. color of emulsion-type pork sausages, the lightness value of the control was significantly higher than for the other groups (p<0.05). The redness value was higher in T1, whereas the yellowness value was higher in the T3 and T4 groups compared with the others (p<0.05). The pH values of emulsion-type pork sausages were significantly decreased in the T3 and T4 groups by the addition of red beet powder (p<0.05). However, the DPPH radical-scavenging activity was higher in the T1 and T3 groups than in the others (p<0.05). The residual nitrite ion was the highest in the control group (p<0.05). Therefore, it is determined that red beet powder can substitute for nitrite as a natural colorant, and it has a slightly antioxidant effect in emulsion-type pork sausages.
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KEYWORD
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Antioxidant, emulsified pork sausage, natural colorant, nitrite, red beet
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