The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage
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Summary
Red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.
- Type
- article
- Published
- 2014-08-31
- Cited by
- 50
- References
- 42
- Access
- Open access
- OpenAlex
- https://openalex.org/W26761285
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:12938815
Keywords
Constitution, INT, Philosophy, Computer science, Political science
References
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- A METHOD FOR MEASURING THE TEXTURE OF MEAT AND THE EFFECT OF NITRITE AND SALT ADDITION ON THE TEXTURE OF CURED MEATS1
- O XVI B.2 Helicobacter pylori and gastric cancer — A case study in molecular epidemiology
- Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants
- Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians
- Phenolic acids in potatoes, vegetables, and some of their products
- Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
- Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
- Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts
- Nitrite and nitrosyl compounds in food preservation.
- Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment.
- The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
- Characterization of the antiradical activity of betalains from Beta vulgaris L. roots
- Water stress effects on growth, yield and quality traits of red beet
- Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris cv. Detroit Dark Red
- Utilization of cereal and fruit fibres in low fat dry fermented sausages.
- Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll.
- Impact of processing of red beet on betalain content and antioxidant activity
- Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre.
Cited by
- The Physicochemical Properties of Pork Sausages with Red Beet Powder
- Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat
- Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages - Impact on microbiological, physicochemical and sensory aspects.
- Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin
- The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative.
- Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage.
- Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders
- Production of a safe cured meat with low residual nitrite using nitrite substitutes.
- Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
- The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage
- Beetroot and radish powders as natural nitrite source for fermented dry sausages.
- The use of beetroot extract and extract powder in sausages as natural food colorant
- Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil
- Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains
- Red Beetroot. A Potential Source of Natural Additives for the Meat Industry
- Investigation of Pulsed UV Light Effects on Turkey Salami
- Effect of beetroot (Beta vulgaris) extract on Black Angus burgers shelf life
- Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
- Investigation of Uses of Purple and Orange Sweet Potato Dietary Fiber Concentrates in Sucuks
- Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storage
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