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Article Information:
Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content
Mira S. Serikkaisai, Dessislava B. Vlahova-Vangelova, Stefan G. Dragoev, Yasin M. Uzakov and Dessislav K. Balev
Corresponding Author: Stefan G. Dragoev
Submitted: March 14, 2014
Accepted: April 15, 2014
Published: July 10, 2014 |
Abstract:
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The colorant and antioxidant activity of dried fruits of Goji Berry (GB) (Lycium chinense) and/or butternut Pumpkin Powder (PP) (Cucurbita moschata) can be used for reduction of part of nitrites in cooked and smoked meat products. Since many of these natural biological active substances are consumed together and probably have the potential for synergistic interactions. The objective of this study was to establishe the potential of to concentrations 0.5 and 1.0% of GB and/or PP separately or in combinations, as additives for processing of cooked and smoked beef striploin with 1/2 reduced nitrite content. The separate use of GB or PP leads to certain abnormalities in sensory quality and technological properties but the addition to the pikle a combination containing 1.0% of GB and 0.5% PP guarantee good quality, nise sensory properties and colour characteristics and inhibite the oxidative changes in cooked and smoked beef striploin with a half reduced amounts of nitrites.
Key words: Autolysis, color, cooked striploin, nitrites’ reduction, oxidation, sensory properties,
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Cite this Reference:
Mira S. Serikkaisai, Dessislava B. Vlahova-Vangelova, Stefan G. Dragoev, Yasin M. Uzakov and Dessislav K. Balev, . Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content. Advance Journal of Food Science and Technology, (7): 877-883.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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