The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative


Sucu C., Turp G. Y.

MEAT SCIENCE, vol.140, pp.158-166, 2018 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 140
  • Publication Date: 2018
  • Doi Number: 10.1016/j.meatsci.2018.03.012
  • Title of Journal : MEAT SCIENCE
  • Page Numbers: pp.158-166
  • Keywords: Beetroot, Fermented sausage, Nitrite, Nitrate Sucuk, Alternative curing, READY-TO-EAT, SODIUM-NITRITE, QUALITY CHARACTERISTICS, LISTERIA-MONOCYTOGENES, BETA-VULGARIS, NATURAL ANTIMICROBIALS, ANTIOXIDANT ACTIVITY, SENSORY ATTRIBUTES, STARTER CULTURES, ASCORBIC-ACID

Abstract

The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product during storage at 4 degrees C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite and 0.12% BP; 852:50 mg/kg sodium nitrite and 0.24% BP and BS3: 0.35% BP. The inclusion of BP increased a* value of samples and resulted in the protection of the desired red color during storage. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. The lactic acid bacteria count was highest in BS3. Suggested storage periods for BS2 and BS3 samples were 56 days by taking into consideration the TSARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.