Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances
In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. Th...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2022-09-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/893 |
| _version_ | 1797976613877448704 |
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| author | Десислав Балев |
| author_facet | Десислав Балев |
| author_sort | Десислав Балев |
| collection | DOAJ |
| description | In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25, AN0 and control - C. Color attributes CIE L*, a*, b* were assessed during 14 days of chilled storage (0-4 °C) and their changes in dynamics were evaluated every 10 min for an hour at air exposure. The incorporation of the inhibit the oxidation of meat pigments during the chilled storage and slowed down the fading of the pink-red color of the cross-cut surface during the 60 min of air exposure. The sausages produced with up to 50 % nitrite reduction and the blend of three BAS have lower lightness (L*), higher intensity of the red color (a*) and lower yellowness (b*) of the cross-cut surface in comparison to the control. |
| first_indexed | 2024-04-11T04:54:47Z |
| format | Article |
| id | doaj.art-d0b4025b4bad4ca8aaf8a5d766082d20 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-04-11T04:54:47Z |
| publishDate | 2022-09-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-d0b4025b4bad4ca8aaf8a5d766082d202022-12-26T18:07:38ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392022-09-0103511Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substancesДесислав БалевIn most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25, AN0 and control - C. Color attributes CIE L*, a*, b* were assessed during 14 days of chilled storage (0-4 °C) and their changes in dynamics were evaluated every 10 min for an hour at air exposure. The incorporation of the inhibit the oxidation of meat pigments during the chilled storage and slowed down the fading of the pink-red color of the cross-cut surface during the 60 min of air exposure. The sausages produced with up to 50 % nitrite reduction and the blend of three BAS have lower lightness (L*), higher intensity of the red color (a*) and lower yellowness (b*) of the cross-cut surface in comparison to the control.https://www.vestnik-atu.kz/jour/article/view/893natural antioxidants, meat pigments, polyphenols, oxidative changes, valorization |
| spellingShingle | Десислав Балев Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances Алматы технологиялық университетінің хабаршысы natural antioxidants, meat pigments, polyphenols, oxidative changes, valorization |
| title | Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances |
| title_full | Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances |
| title_fullStr | Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances |
| title_full_unstemmed | Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances |
| title_short | Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances |
| title_sort | color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances |
| topic | natural antioxidants, meat pigments, polyphenols, oxidative changes, valorization |
| url | https://www.vestnik-atu.kz/jour/article/view/893 |
| work_keys_str_mv | AT desislavbalev colordynamicsofcookedsausagesafternitritereductionandincorporationofbiologicallyactivesubstances |