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首页> 美国卫生研究院文献>Food Science of Animal Resources >The Assessment of Red Beet as a Natural Colorant and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage
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The Assessment of Red Beet as a Natural Colorant and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

机译：红甜菜作为天然着色剂的评估以及含红甜菜粉的乳化猪肉香肠冷藏期间的品质特性评估

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摘要

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at 4℃ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.
机译：这项研究的目的是评估红甜菜作为乳化猪肉香肠中的天然着色剂，并研究红甜菜在冷藏20天后对乳化猪肉香肠质量特性的影响。将红甜菜制成粉末状，并用乳化猪肉香肠中0.5％和1.0％的亚硝酸钠代替。红甜菜显着提高了水分含量和pH（p <0.0001），并影响了颜色性状。乳化猪肉香肠的亮度随红甜菜粉的添加而降低（p <0.01），而红甜菜处理的亮度在4℃冷藏20 d时略有增加（p <0.05）。红甜菜粉的红度显着增加（p <0.0001）。通过感官评估获得的颜色也显示了添加红甜菜的显着效果（p <0.05），而其他感官特性（如风味，嫩度，多汁性和总体可接受性）不受添加红甜菜粉的影响（p> 0.05） 。红甜菜的添加也不会影响质地和2-硫代丁二酸反应性物质（p> 0.05）。因此，红甜菜可能是乳化猪肉香肠中的一种很好的天然着色剂，但是它需要进行额外的处理，例如浓缩甜菜碱和提取果汁，以用作肉类产品中的抗氧化剂。

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