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

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 .