Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

Abstract

The effect of fermented red beet (FRB) on shelf-life of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant ( > 0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.

The use of beetroot extract and extract powder in sausages as natural food colorant

“…These results are in accordance with a study indicating that the consumer acceptability score of fresh pork sausage with added red beetroot (1 mL/kg) was higher than those of control (no colorant) group sausages [12]. Moreover, some meat products such as low-salt frankfurters with fermented red beet extract (1, 3 and 5%) [37] and emulsified pork sausages with 1% red beet powder [39] exhibited sensory characteristics similar to those of the control.…”

“…The L* and b* values of the control were the highest, followed by the sausages with beetroot extract, beetroot powder and carmine, respectively. It has been pointed out that fermented red beet added to frankfurters results in lower lightness (L*) and yellowness (b*) values but higher redness (a*) values [37]. Likewise, Sucu and Turp [38] reported that the addition of beetroot powder as a nitrate source into fermented sausages led to a decrease in the L* and b* values of sausages at the beginning of storage (p < 0.05).…”

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

“…Moreover, the inclusion of beetroot powder [8,46,[61][62][63][64][65] and fermented extract [6,15] produces a significant reduction in the residual nitrite. The fermented extracts also lowered microbial contents [6,54] of reformulated products. In contrast, the effect of the use of dehydrated beetroot showed contradictory results for pH values.…”

“…These high values confirm that beetroot is a promising source of "naturally occurring" nitrate. In addition, fermenting beetroot juices and extracts would allow us to pre-convert nitrates into nitrites [15,21], which would increase the protective effects, since it would be added to the meat product in the form of nitrite [6,54].…”

“…Another strategy for including bioactive beetroot compounds in meat products is the use of fermented extracts. Various authors have fermented beetroot extracts, mainly with the aim of pre-converting nitrates into nitrites and testing the influence of fermented beetroot extract (5% and 10%) in raw and cooked meat emulsion systems [15], and in the reformulation of pork frankfurters (1%, 3%, and 5% fermented extract) [54] and pork sausages (3% fermented extract) [6]. Two of these research studies observed a significant reduction of pH values with the inclusion of fermented extracts in the meat products [6,15].…”