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115368

PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE

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Last updated: 04 Jan 2025

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Abstract

The effect of some nitrite-reduced meat curing mixtures on the keeping quality of dry fermented sausage during ripening and storage was investigated by measuring certain physicochemical, microbiological and sensory changes in experimental sausage samples. The data showed that pH, color, residual nitrite level and sensory attributes (except taste) were affected by curing mixtures. The statistical analysis showed that curing mixtures which included 40-80 mg nitrite/kg, 3.6-14.4 mg betanin/kg, 10 g chitosan/kg and 2 g rosemary/kg (samples B and C) had the color, presumably flavor acceptability and oxidative stability and microbial quality which are imparted by nitrite.

DOI

10.21608/jfds.2009.115368

Keywords

Curing mixtures, Residual nitrite, Betanin, Chitosan, rosemary

Authors

First Name

Amal A.

Last Name

Gaballa

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Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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First Name

G. A.

Last Name

Mostafa

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-

Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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First Name

R. A.

Last Name

Taha

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-

Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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First Name

S. M.

Last Name

Mokhtar

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Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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First Name

B.

Last Name

Nowak

MiddleName

-

Affiliation

Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany

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First Name

Theda Von

Last Name

Mueffling

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-

Affiliation

Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany

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Volume

34

Article Issue

7

Related Issue

17501

Issue Date

2009-07-01

Receive Date

2020-09-26

Publish Date

2009-07-01

Page Start

7,727

Page End

7,739

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 34_Issue 7_Pages 7727-7739.pdf

PDF . 445.5kB

Link

https://jfds.journals.ekb.eg/article_115368.html

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https://jfds.journals.ekb.eg/service?article_code=115368

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Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE

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Article

Created At

22 Jan 2023