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

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 (nitrite 50 and 100 ppm) at 1% levels in heat treated sucuks. Both treatment and storage periods had significant (P<0.01) effects on moisture, pH, aw, residual nitrite, free fatty acids (FFA), 2-hiobabituric acid reactive substance (TBARS), total mesophilic aerobic bacteria (TMAB), Enterobacteriaceae, yeasts-moulds and color (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,

PDF

___

Antigo JLD, Bergamasco RDC, Madrona GS. 2018. Effect of pH on the stability of red beet extract (Beta vulgaris L.) microcapsules produced by spray drying or freeze drying. Food Sci Technol, 38: 72-77.
AOAC 2009. Official methods of analysis. Official Methods of analysis, 15th ed., Vol.1. AOAC, Washington, USA, pp. 69-79.
Aykın-Dinçer E, Güngör KK, Çağlar E, Erbaş M. 2020. The use of beetroot extract and extract powder in sausages as natural food colorant. Inter J Food Engin, 17(1): 75-82.
Baldin JC, Munekata PE, Michelin EC, Polizer YJ, Silva PM, Canan TM. 2018. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Res Inter, 108: 551-557.
Barbut S. 2001. Effect of illumination source on the appearance of fresh meat cuts. Meat Sci, 59: 187-191.
Barros L, Baptista P, Correira DM, Casa S, Oliveira B, Ferreira ICFR. 2007. Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chem, 105: 140-145.
Baumgart J. 1986. Mikrobiologishe untersuchung von lebensmitteln. B. Behr’s Verlag, GmbH&Co, Berlin und Hamburg, pp: 247.
Bozkurt H, Bayram M. 2006. Colour and textural attributes of sucuk during ripening. Meat Sci, 73: 344-350.
Buncic S, Paunovic LJ, Teodorovic VD, Radisic Vojinovic G, Smiljanic D. 1993. Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages. Inter J Food Microbiol, 17: 303-309.
Cassens RG. 1997. Residual nitrite in cured meat. Food Technol, 51: 53-55.
Chasco J, Lizaso G, Beriain MJ. 1996. Cured colour development during sausage processing. Meat Sci, 44: 203-211.
Ercoşkun H, Taği Ş, Ertaş AH 2010. The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks. Meat Sci, 85, 174-181.
Escribano J, Pedreño MA, García-Carmona F, Muñoz R, 1998. Characterization of the antiradical activity of betalains from Beta vulgaris L. roots. Phytochem Analyt, 9: 124-127.
Feifei S, Kryzhska TA, Yan L, Zhenhua D, Danylenko SH, Stepanova ТM, Koshel OY. 2022. Effects of different natural food coloring additions on the quality of chicken sausage. J Chem Technol, 30(2): 265-274.
Fernandez-Gines JM, Fernandez-Lopez J, Sayas-Barbera E, Sendraand E, Perez-Alvarez JA. 2003. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. J Food Sci, 68: 710-714.
Gençcelep H, Kaban G, Kaya M. 2007. Effects of starter cultures and nitrite levels on formation of biogenic amines in Sucuk. Meat Sci, 77: 424-430.
Georgiev VG, Weber J, Kneschke EM, Nedyalkov-Denev PT, Bley Pavlov AI. 2010. Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. detroit dark red. Plant Foods Hum Nutri, 65: 105-111.
Goulas AE, Kontominas MG. 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chem, 100:287-296.
Gökalp HY, Kaya M, Zorba Ö. 1999. Engineering of meat products processing. Atatürk University Publications, Faculty of Agriculture, Erzurum, Türkiye, 3rd ed., pp: 339.
Herbach KM, Stintzing FC, Carle R. 2006. Betalain stability and degradation—structural and chromatic aspects. J Food Sci, 71(4): R41-R50.
Hwang KE, Kim TK, Kim HW, Oh NS, Kim YB, Jeon KH, Choi YS. 2017. Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters. Food Sci Biotechnol, 26: 929-936.
Jeong HJ, Lee HC, Chin KB. 2010. Effect of red beet on quality and color stability of low-fat sausages during refrigerated storage. Korean J Food Sci Anim Resour, 30: 1014-1023.
Jiménez-Colmenero F. Solana JB. 2009. Additives: preservatives. In Nollet LML, Toldrá F editors. Handbook of processed meats and poultry analysis. CRC Press, Boca Raton, Florida, USA, pp: 91-108.
Jin SK, Choi JS, Moon SS. Jeong JY. Kim GD. 2014. 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. Korean J Food Sci Anim, 34: 472-81.
Kayaardı S, Gök V. 2003. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci, 66: 249-257.
Kerr WL, Varner A. 2019. Vacuum belt dehydration of chopped beetroot (Beta vulgaris) and optimization of powder production based on physical and chemical properties. Food Bioprocess Technol, 12: 2036-2049.
Kohsaka K. 1975. Freshness preservation of food and measurement. Food Ind, 18: 105-108.
Kujala TS, Vienola MS, Klika KD, Loponen J, Mand Pihlaja K. 2002. Betalain and phenolic compositions of four beetroot (Betavulgaris) cultivars. European Food Res Technol, 214: 505-510.
Lee JH, Jin KB. 2012. Evaluation of antioxidant activities of red beet extracts, and physicochemical and microbial changes of ground pork patties containing red beet extracts during refrigerated storage. Korean J Food Sci Anim Res, 32: 497-503.
Lemon DW. 1975. An improved TBA test for rancidity new series circular. Nova Scotia: Halifax-Laboratory, Halifax, USA, pp: 51.
Maillard MN, Soum MH, Boivin P, Berset C. 1996. Antioxidant activity of barley and malt-relationship with phenolic content. Lesbensmittel Wissenshaft, 29: 238-244.
Maqsood S, Benjakul S. 2010. Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation 2009.and quality losses of refrigerated striped catfish slices. Food Chem, 121: 29-38.
Martinez L, Jose Antonio Beltra C, Roncales P. 2006a. Comparative effect of red yeast rice (Monascus purpureus): red beet root (Betavulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere. J Sci Food Agri, 86: 500-508.
Martínez L, Cilla I, Beltrán JA, Roncalés P. 2006b. Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis): ascorbic acid, red beet root (Beta vulgaris): and sodium lactate and their mixtures on the stability of fresh pork sausages. J Agri Food Chem, 54(13): 4674-4680.
Muguerza E, Fista G, Ansorena D, Astiasaran I, Bloukas JG. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci, 61: 397-404.
Nemzer B, Pietrzkowski Z, Sporna A, Stalica P, Thresher W, Michałowski T, Wybraniec S. 2011 Betalainic and nutritional profiles of pigment- enriched red beet root (Beta Vulgaris L.) dried extracts. Food Chem, 127: 42-53.
Pedreno MA, Escribano J. 2000. Studying the oxidation and the antiradical activity of betalain from beetroot. J Biol Edu, 35(1): 49-51.
Perez-Alvarez JA, Sayes-Barbare ME, Fernandez-Lopez J, Aranda-Catala V. 1999. Physicochemical characteristics of Spanishtype dry-cured sausage. Food Res Inter, 32: 599-607.
Posthuma JA, Rasmussen FD, Sullivan GA. 2018. Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system. LWT, 95: 47-50.
Ravichandran K, Ahmed AR, Knorr D, Smetanska I. 2012. The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Res Inter, 48: 16-20.
Ravichandran K, Saw NMMT, Mohdaly AAA, Gabr AMM, Kastell A, Riede LH, Cai Knorr ZD, Smetanska I. 2013. Impact of processing of red beet on betalain content and antioxidant activity. Food Res Inter, 50: 670-675.
Rödel W, Panert H, Leistner L. 1975. Verbessertes AwWert messer zur bestimmung der wasser aktivität von fleisch und fliesch waren. Fleischwirtsch, 4: 557-558.
Sammet K, Duehlmeier R, Sallmann HP, Von Canstein C, Von Mueffling T, Nowak B. 2006. Assessment of the antioxidative potential of dietary supplementation with α-tocopherol in low-nitrite salami-type sausages. Meat Sci, 72(2): 270-279.
Sang-Keun J, Jung-Seok C, Sung-Sil M, Jin-Yeon J, Gap-Don K. 2014. 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. Korean J Food Sci Anim Res, 34: 472-481.
Schopfer B, Mitrenga S, Boulaaba A, Roolfs K, Plötz M, Becker A. 2022. Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages. Meat Sci, 188: 108780.
Sebranek J, Bacus J. 2007. Natural and organic cured meat products: regulatory, manufacturing, marketing, quality and safety issues. American Meat Science Association, White Paper Series 1, New York, USA, pp: 115.
Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. 2007. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-toeat uncured ham. J Food Sci, 72: S388-S395.
Socaciu C. 2008. Food colorants chemical and functional properties. CRC Press. Boca Raton, FL, USA. pp 903.
Soyer A, Ertaş AH, Üzümcüoğlu Ü. 2005. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci, 69: 135-141.
SPSS. 2011. SPSS for windows release 20.01. SPSS Inc.
Sucu C, Yildiz Turp G. 2018. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Sci, 140: 158-166.
Tarladgis BG, Watts BM, Younathan MT, Dugan Jr L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J American Oil Chem Soc, 37(1): 44-48.
Tauchmann F. 1987. Methoden der chemischen analytik von fleisch und fleischwaren bundensanstalt für fleischgforschung. HEKAtech, Klumbach Germany, pp: 80.
Teodorovic V, Buncic S, Smiljanic D. 1994. A study of factors influencing histamine production in meat. Fleischwirtschaft, 74: 170-173.
Toldra F. 1994. Proteolysis and lipolysis in flavor development or dry cured meat products. Meat Sci, 49: S101-S110.
Tsoukalas DS, Katsanidis E, Marantidou S, Bloukas JG. 2011. Effect of freezedried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages. Meat Sci, 87(2): 140-145.
Turp YG, Kazan H, Unubol H. 2016. The usage of red beet powder as natural colorant and antioxidant in sausage production. Celal Bayar Uni J Sci, 12: 303-311.
Üren A, Babayiğit D. 1996. Determination of Turkish-type fermented sausage colour by a reflectance method. Food Chem, 51: 561-567.
Xi Y, Sullivan GA, Jackson AL, Zhou GH, Sebranek JG. 2012. Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Sci, 90(1): 130-138.