Replacement of nitrite with annatto and red rice in sausage products
Subject Areas : Food Science and Technology
1 - Associate Professor of Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 - M.Sc. Graduated, Department of Food Science, Mamaghan Branch, Islamic Azad University, Mamaghan.
Keywords: sausages, Nitrite, Annatto, red rice,
Abstract :
Nowadays, by increasing consumer awareness about the hazards of chemical preservatives, the demand for foods with increased natural preservatives has increased. The main objective of this study was to replace the annatto and the red rice instead of nitrite in sausage. For this purpose, annatto replaced by zero, 25, 50, 75 and 100 % of nitrite then sausage with 60 % red meat and 0.05 % fixed amount of red rice were made. Chemical, microbiological and sensory testing on days 0, 7, 14, 21 and 28 were performed in triplicate. The results of chemical and microbial tests showed that the annatto and red rice do not have negative effects on sausage with 60% meat. According to the results of sensory evaluation, samples with 50% annatto, and 75 % annatto, had the highest satisfaction in terms of color, taste, smell, consistency and compliance. Only the group with 100% of annatto in all sensory factors in the study showed significant differences with the rest of the group. Finally, the group with 75% annatto and 0.05% red rice, In terms of five different times, microbiological, chemical and sensory evaluation had a higher approval rating than other samples and was closer to control sample.
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_||_● Ahn, J., Grün, I.U. and Mustapha, A. (2007). Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology, 24(1): 14-17.
● Casaburi, A., Aristoy, M., Cavella, S., Di Monaco, R., Ercolini, D., Toldrá, F. et al. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76(2): 295-307.
● Calvo, M., García, M. and Selgas, M. (2008). Dry fermented sausages enriched with lycopene from tomato peel. Meat Science, 80(2): 167-172.
● Choe, J.H., Kim, H.Y., Lee, J.M., Kim, Y.J. and Kim, C.J. (2013). Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, 93(4): 849-854.
● Honikel, K.D. (2016). The use and control of nitrite and nitrite for the sausage using of meat products. Meat Science, 78: 68-76.
● Honikel, K.D. (2008). The use and control of nitrite and nitrite for the sausage using of meat products. Meat Science, 78: 68-76.
● Institute of Standards and Industrial Research of Iran. (1997). Determination method of starch content in meat products (without using alcohol). 1st Revision, ISIRI No. 4105. [In Persian]
● Institute of Standards and Industrial Research of Iran. (1996). Determination method of protein content in meat products (without using alcohol). 1st revision, ISIRI No. 924. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2002). Meat and meat products - Determination of total fat content – Test method. 2nd Revision, ISIRI No. 742. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2003). Meat and meat products - Determination of moisture content – Test method (reference method). 1st Revision, ISIRI No. 745. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2003). Meat and meat products - Determination of total ash – Test method. 1st revision, ISIRI No. 744. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2006). Sausages – specifications and test methods. 3rd Revision, ISIRI No. 2303. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2008). Meat and meat products – Measurement of pH – Reference test method. 1st Revision, ISIRI No. 1028. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding Stuffs - Horizontal method for the enumeration of microorganisms – Colony count technique at 30°C. ISIRI No. 5272. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding Stuffs -Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0.95. ISIRI No. 10899-1. [In Persian]
● Institute of Standards and Industrial Research of Iran. (2006). Microbiology of food and animal feeding stuffs - Horizontal method for enumeration of clostridium perfringens Colony-count technique. ISIRI No. 2197. [In Persian]
● Maghsoudlou, Y., Asgharpoor, A., Peyman Ariaiee, P.(2013). Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages. Journal of Research and Innovation in Food Science and Technology, 2(3): 279-294. [In Persian]
● Mirzaee, H., Hosseini H and Rokni, N.D., (2009). The decline curve containing nitrite in sausages with percentage of 60, 40 and 90 meat during storage. Journal of Food Science and Technology of Iran. 4(3): 41-46. [In Persian]
● Ockerman, H.W. (1996). Sausage and processed meat for
