Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
نویسندگان
چکیده
The use of natural colorants in meat products can keep its coloring attractive as well meet the demand from consumers interested that are healthier. Nitrite is added a preservative to these and it also precursor generation specifically desired color products. However, has been associated with development certain kinds cancer. objective this study was evaluate effect reduced levels nitrite Brazilian sausage (linguiça) on physicochemical sensorial properties following frozen storage. Nine treatments were tested: 0.015 % (C150), 0.0075 (C75) 0 (C0), 1.5 microencapsulated betalain (BME75), (BME0), 0.19 commercial (BCP75), (BCP0), 0.02 cochineal carmine (CC75) (CC0). Oxidative stability, residual instrumental determinant factors. Sensory analysis directed at color, texture, taste global acceptance. Natural did not have any antioxidant effect. Sausages prepared showed highest a* values. addition improved both overall proved be effective achieving high acceptability (linguiça).
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ژورنال
عنوان ژورنال: Scientia Agricola
سال: 2021
ISSN: ['1678-992X', '0103-9016']
DOI: https://doi.org/10.1590/1678-992x-2019-0211