Abstract

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.

Keywords:

Autolysis, color, cooked striploin, nitrites, oxidation, sensory properties,

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