The Investigation of the Use Red Beet Powder (Beta Vulgaris) As A Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk-Reference-Cited by-同舟云学术

The Investigation of the Use Red Beet Powder (Beta Vulgaris) As A Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk

Published:2023-05-01 Issue:3 Volume:6 Page:304-313
ISSN:2618-6578
Container-title:Black Sea Journal of Agriculture
language:
Short-container-title:

Author:

SERTDEMİRCİ Ömür¹^ORCID,GENÇCELEP Hüseyin²^ORCID

Affiliation:

1. Didim İlçe Gıda, Tarım ve Hayvancılık Müdürlüğü

2. ONDOKUZ MAYIS ÜNİVERSİTESİ

Abstract

The purpose of this study was to assess red beet as a natural colorant in heat treated sucuks and to investigate the effect of red beet on some quality characteristics of heat treated sucuks during 30 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite (nitrite 50 and 100 ppm) at 1% levels in heat treated sucuks. Both treatment and storage periods had significant (P

Funder

yok

Publisher

Ondokuz Mayis University

Subject

Applied Mathematics,General Mathematics

Reference59 articles.

1. Antigo JLD, Bergamasco RDC, Madrona GS. 2018. Effect of pH on the stability of red beet extract (Beta vulgaris L.) microcapsules produced by spray drying or freeze drying. Food Sci Technol, 38: 72-77.

2. AOAC 2009. Official methods of analysis. Official Methods of analysis, 15th ed., Vol.1. AOAC, Washington, USA, pp. 69-79.

3. Aykın-Dinçer E, Güngör KK, Çağlar E, Erbaş M. 2020. The use of beetroot extract and extract powder in sausages as natural food colorant. Inter J Food Engin, 17(1): 75-82.

4. Baldin JC, Munekata PE, Michelin EC, Polizer YJ, Silva PM, Canan TM. 2018. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Res Inter, 108: 551-557.

5. Barbut S. 2001. Effect of illumination source on the appearance of fresh meat cuts. Meat Sci, 59: 187-191.