Partial replacement of nitrite by annatto as a colour additive in sausage

» :: Partial replacement of nitrite by annatto as a colour additive in sausage

a b s t r a c t

For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1%

norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement

for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour

(L*, a* and b*), microbial contamination and sensory tests (flavour and odour) were compared with the

control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under

the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the

sample containing 60% annatto was the best sample for its colour (for higher a* and lower b*); yet, this

sample also did not show any significant differences from the control for microbial contamination and

sensory properties.

2008 Elsevier Ltd. All rights reserved.

خرید و دانلود محصول

1394/06/29

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annatto , functional food , addative , natural , sausage , ISI , color measurment , sodium nitrite , cancer , hazard , microbial , elsevier , meat science

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لینک محصول

http://file724.zepo.ir/post/9138

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