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a b s t r a c tFor 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 replacementfor 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 thecontrol (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and underthe refrigerated condition. The Statistical comparison showed that in both formulations of sausage, thesample containing 60% annatto was the best sample for its colour (for higher a* and lower b*); yet, thissample also did not show any significant differences from the control for microbial contamination andsensory properties. 2008 Elsevier Ltd. All rights reserved.
:: برچسبها:
annatto ,
functional food ,
addative ,
natural ,
sausage ,
ISI ,
color measurment ,
sodium nitrite ,
cancer ,
hazard ,
microbial ,
elsevier ,
meat science ,
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تاریخ انتشار : سه شنبه 16 خرداد 1395 |
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