The Investigation of the Use Red Beet Powder (Beta Vulgaris) As A Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk

Authors : Ömür SERTDEMİRCİ, Hüseyin GENÇCELEP

Pages : 304-313

Doi:10.47115/bsagriculture.1249523

View : 16 | Download : 7

Publication Date : 2023-05-01

Article Type : Research Paper

Abstract :The purpose of this study was to assess red beet as a natural colorant in heat treated sucuks and to investigate the effect of red beet on some quality characteristics of heat treated sucuks during 30 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite insert ignore into journalissuearticles values(nitrite 50 and 100 ppm); at 1% levels in heat treated sucuks. Both treatment and storage periods had significant insert ignore into journalissuearticles values(P<0.01); effects on moisture, pH, aw, residual nitrite, free fatty acids insert ignore into journalissuearticles values(FFA);, 2-hiobabituric acid reactive substance insert ignore into journalissuearticles values(TBARS);, total mesophilic aerobic bacteria insert ignore into journalissuearticles values(TMAB);, Enterobacteriaceae, yeasts-moulds and color insert ignore into journalissuearticles values(L*, a* and b* values); of heat treated sucuks. The red beet powder has an antioxidant effects on sucuk samples. Red beet powder caused a decrease in L* value compared with the control sample with nitrite added. As a result, red beet powder can be used as an alternative to synthetic colorants in some meat products or as a reduction of nitrite.
Keywords : Sucuk, Red beet powder, Color properties, Lipid hydrolysis, Nitrite