Abstract:
Effects of combined use of black barberry (
Berberis crataegina
L.) extract and sodium
nitrite on the quality and shelf life of cooked bee
f 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 fo
r 30 days at 4°C. A gradual decrease
in the nitrite level was observed during the storag
e 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 c
ontrol. Accordingly, there is a potential
benefit for partial replacement of sodium nitrite w
ith barberry extract in the cured meat
products.
Keyword
:
Antibacterial activity, Antioxidant,
Refrigeration, Shelf-life,
Sensory
.
