Khalehgi, A., Kasaai, R., Khosravi-Darani, K., Rezaei, K. (2016). Combined Use of Black Barberry (Berberis crataegina L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage. , 18(3), 601-614.
A. Khalehgi; R. Kasaai; K. Khosravi-Darani; K. Rezaei. "Combined Use of Black Barberry (Berberis crataegina L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage". , 18, 3, 2016, 601-614.
Khalehgi, A., Kasaai, R., Khosravi-Darani, K., Rezaei, K. (2016). 'Combined Use of Black Barberry (Berberis crataegina L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage', , 18(3), pp. 601-614.
Khalehgi, A., Kasaai, R., Khosravi-Darani, K., Rezaei, K. Combined Use of Black Barberry (Berberis crataegina L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage. , 2016; 18(3): 601-614.

Combined Use of Black Barberry (Berberis crataegina L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage

Journal of Agricultural Science and Technology
Article 2, Volume 18, Issue 3, 2016, Pages 601-614    PDF (302.01 K)
Authors
A. Khalehgi1; R. Kasaai1; K. Khosravi-Darani2; K. Rezaei* 3
1Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran.
2Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Islamic Republic of Iran.
3Department of Food Science, Engineering and Technology University of Tehran, Karaj, Islamic Republic of Iran.
Abstract
Effects of combined use of black barberry (Berberis crataegina L.) extract and sodium nitrite on the quality and shelf life of cooked beef sausages were investigated. Different concentrations of the extract (30, 60 and 90 mg kg-1) in combination with nitrite (30, 60 and 90 mg kg-1) were added to sausage formulations.. Total viable counts, pH, proximate analysis, residual nitrite level, lipid oxidation, color and sensory data were studied against the blank and control samples during the storage for 30 days at 4°C. A gradual decrease in the nitrite level was observed during the storage for all samples studied. Samples using the extract from this study showed similar redness but lower lightness when compared to the control sausage sample with 120 mg kg-1 sodium nitrite. Sensory evaluation of the samples indicated similar results to those of the control. Accordingly, there is a potential benefit for partial replacement of sodium nitrite with barberry extract in the cured meat products.
Keywords
Antibacterial activity; Antioxidant; Refrigeration; Shelf-life; sensory
References
Statistics
Article View: 137
PDF Download: 74
Statistics
Number of Journals45
Number of Issues2,160
Number of Articles24,577
Article View19,949,854
PDF Download16,088,349