The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

Sucu, Çisem; Turp, Gülen

doi:10.1016/j.meatsci.2018.03.012

Cited by 113 publications

(95 citation statements)

References 48 publications

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“…The residual nitrite content in the produced sausages is given in Figure 2. The residual nitrite content in the control was higher than that reported by Riel, Boulaaba, Popp, and Klein (2017), who found a residual nitrite level of 11.02 mg/kg in traditionally cured mortadella-type sausages, but lower than that reported by Sucu and Turp (2018), who found a residual nitrite level of 20.12 mg/kg in fermented sausages. Compared with the control, the residual nitrite levels in P1 and P4 significantly decreased 41.91% and 7.93%, respectively.…”

Section: Nitrite Residuecontrasting

confidence: 75%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

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Section: Nitrite Residuecontrasting

confidence: 75%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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“…Another disadvantage with the use of celery is the prevalence of allergic reactions to celery among consumers ( Ballmer-Weber et al, 2002 ). Researchers have previously attempted to develop alternatively cured meat products using beetroot ( Sucu and Turp, 2018 ), spinach ( Gabaza et al, 2013 ; Kim et al, 2019a ), Swiss chard ( Shin et al, 2017 ), and parsley ( Riel et al, 2017 ) as nitrate sources. Sucu and Turp (2018) reported that the addition of beetroot powder increased the redness of Turkish fermented beef sausages and resulted in sensory properties comparable to those of control treated with 150 ppm sodium nitrite during storage.…”

Section: Introductionmentioning

confidence: 99%

“…Researchers have previously attempted to develop alternatively cured meat products using beetroot ( Sucu and Turp, 2018 ), spinach ( Gabaza et al, 2013 ; Kim et al, 2019a ), Swiss chard ( Shin et al, 2017 ), and parsley ( Riel et al, 2017 ) as nitrate sources. Sucu and Turp (2018) reported that the addition of beetroot powder increased the redness of Turkish fermented beef sausages and resulted in sensory properties comparable to those of control treated with 150 ppm sodium nitrite during storage. Shin et al (2017) found that pork patties with pre-converted nitrite from Swiss chard had higher levels of nitrosoheme pigment and redness than control with sodium nitrite.…”

Section: Introductionmentioning

confidence: 99%

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

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“…Although the highest contribution to dietary nitrate is given by leafy vegetables, a certain degree of scrutiny has been dedicated to meat products, where nitrite and nitrate have been historically employed for curing purposes (Honikel, ; Bedale et al , ). Such additives have been introduced in meat products under the form of sodium or potassium salts, or by means of vegetable powders and beetroot juice, which are a rich source of nitrate (Sebranek et al , ; Ko et al , ; Riel et al , ; Sucu & Turp, ).…”

Section: Introductionmentioning

confidence: 99%

A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples

Luckovitch

2019

Int J of Food Sci Tech

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Summary A novel method for the determination of nitrite and nitrate in meat products is presented. The samples were ground and extracted in hot water with the presence of 15NO2- and 15NO3- internal standards. The solution was buffered with sodium bicarbonate and reacted with triethyloxonium tetrafluoroborate to convert nitrite and nitrate into EtNO2 and EtONO2. Such derivatives could be detected by headspace GC/MS in positive chemical ionisation mode with 0.05 µg g−1 NO2- and 1.0 µg g−1 NO3- LOD. The method was used for NO2- and NO3- quantitation in the 0.5‐300 and 2.5‐300 µg g−1 ranges. The method was applied for the analysis of fifteen meat products. Despite minimal sample preparation, the headspace sampling ensured a clean chromatography for over 135 analyses (throughput ten samples per hour). The proposed method offers selective GC/MS detection combined with high‐precision isotope dilution calibration, it is suitable for metrological applications and can support regulations on meat safety (European Commission, 2011).

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The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

Cited by 113 publications

References 48 publications

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples

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