Partial replacement of nitrite by annatto as a colour additive in sausage |
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Authors: | Zarringhalami S Sahari M A Hamidi-Esfehani Z |
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Affiliation: | Tarbiat Modares University, College of Agriculture, Food Technology Department, P.O. Box 14115-111 Tehran, Iran. |
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Abstract: | For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1% norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour (L∗, a∗ and b∗), microbial contamination and sensory tests (flavour and odour) were compared with the control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the sample containing 60% annatto was the best sample for its colour (for higher a∗ and lower b∗); yet, this sample also did not show any significant differences from the control for microbial contamination and sensory properties. |
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Keywords: | Annatto Food colour additive Sausage Nitrite replacement Clostridium perfringens |
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