title: 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.
abstract: 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.
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: Sang-Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: Jung-Seok
authors.initials: JS
authors.lastname: Choi
authors.affiliation: Sunjin Meat Research Center, Kangdong, Seoul 134-060, Korea.
authors.forename: Sung-Sil
authors.initials: SS
authors.lastname: Moon
authors.affiliation: Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Jin-Yeon
authors.initials: JY
authors.lastname: Jeong
authors.affiliation: Department of Food Science & Biotechnology, Kyungnam University, Changwon 631-701, Korea.
authors.forename: Gap-Don
authors.initials: GD
authors.lastname: Kim
keywords: emulsified sausage; natural colorant; quality characteristics; red beet; sodium nitrite