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The Physicochemical Properties of Pork Sausages with Red Beet Powder
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  • Journal title : Journal of Life Science
  • Volume 25, Issue 8,  2015, pp.896-902
  • Publisher : Korean Society of Life Science
  • DOI : 10.5352/JLS.2015.25.8.896
 Title & Authors
The Physicochemical Properties of Pork Sausages with Red Beet Powder
Ha, So-Ra; Choi, Jung-Seok; Jin, Sang-Keun;
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 Abstract
This study was conducted to evaluate the substitution effect of red beet powder on sodium nitrite in emulsion-type pork sausages, and to investigate the effect of the addition of red beet powder on the physicochemical characteristics of emulsion-type pork sausages at 10℃ for 6 weeks. The treatments were divided into five groups: Control (sodium nitrite 0.01%), T1 (sodium nitrite 0.005% + red beet powder 0.5%), T2 (sodium nitrite 0.005% + red beet powder 0.25%), T3 (red beet powder 0.5%), and T4 (red beet powder 0.25%). In the CIE*I didn’t delete this asterisk (*) because it might be a marker for something you wish to add later, but please note that if there is no significance for the asterisk, it should be removed as a typographical error. color of emulsion-type pork sausages, the lightness value of the control was significantly higher than for the other groups (p<0.05). The redness value was higher in T1, whereas the yellowness value was higher in the T3 and T4 groups compared with the others (p<0.05). The pH values of emulsion-type pork sausages were significantly decreased in the T3 and T4 groups by the addition of red beet powder (p<0.05). However, the DPPH radical-scavenging activity was higher in the T1 and T3 groups than in the others (p<0.05). The residual nitrite ion was the highest in the control group (p<0.05). Therefore, it is determined that red beet powder can substitute for nitrite as a natural colorant, and it has a slightly antioxidant effect in emulsion-type pork sausages.
 Keywords
Antioxidant;emulsified pork sausage;natural colorant;nitrite;red beet;
 Language
Korean
 Cited by
1.
Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat, Korean journal of food and cookery science, 2016, 32, 3, 290  crossref(new windwow)
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