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  • Quality assessment of unfermented sausage by partial replacement of sodium nitrite with ethanolic extracts of Rosmarinus officinalis and Berberis vulgaris

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عنوان URL للمقالة


رقم المقالة : FH-2105-1073 (R1) زيارة : 78 الصفحة: 35 - 43

نوع المخطوط: ابحاث

Quality assessment of unfermented sausage by partial replacement of sodium nitrite with ethanolic extracts of Rosmarinus officinalis and Berberis vulgaris

الموضوعات : Food and Health

Abdoreza Aghajani 1 (Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran)
Shaghayegh Khorasani 2 (Department of Food Science and Engineering, Mahalat Branch, Islamic Azad University, Mahalat, Iran)
Nasrin Choobkar 3 (Department of Fisheries, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran)

تاريخ الإرسال : 26 الجمعة , ربيع الثاني, 1442 تاريخ التأكيد : 23 الجمعة , شوال, 1442 تاريخ الإصدار : 19 الخميس , شعبان, 1442

الکلمات المفتاحية: Antioxidant Activity, unfermented sausage, nitrite, <i>Rosmarinus officinalis</i>, <i>Berberis vulgaris</i>,

ملخص المقالة :

In this research, nitrite was partially replaced with different concentrations of Berberis vulgaris and Rosmarinus officinalis (0, 30, 60, 90 mg/kg) extracts in the unfermented sausage. Samples were kept at refrigerator temperature and physicochemical and organoleptic evaluations of treatments were performed. The findings showed an increase in moisture and ash content and a decrease in fat and protein content, and IC50 by increasing the storage time. The highest level of antioxidant activity was reported for treatment with 90 mg/kg R. officinalis extract. As for sensory properties, 60 mg/kg treatment showed the highest sensory score after the control sample; however, 30 mg/kg treatment had the highest score in terms of consistency after the control sample. It can be concluded that 60 mg/kg R. officinalis extract has a better potential to improve the qualitative characteristics of unfermented sausage and it can be a proper substitute for decreasing the nitrite in sausage formulations.

المصادر:


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