Research Article | OPEN ACCESS
Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content
1Mira S. Serikkaisai, 2Dessislava B. Vlahova-Vangelova, 2Stefan G. Dragoev, 1Yasin M. Uzakov and 2Dessislav K. Balev
1Department of Food Technology, Faculty of Food Production, Almaty Technological University, Almaty, 100 Tole bi str, Kazakhstan
2Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, 26 Maritza blvd, Bulgaria
Advance Journal of Food Science and Technology 2014 7:877-883
Received: March 14, 2014 | Accepted: April 15, 2014 | Published: July 10, 2014
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,
References
- Estévez, M., S. Ventanas and R. Cava, 2005. Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on colour and texture deterioration. J. Food Sci., 70(7): c427-c432.
CrossRef - Faustman, C., Q. Sun, R. Mancini and S.P. Suman, 2010. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci., 86(1): 86-94.
CrossRef PMid:20554121
-
Fernandes Pereira, A.L., T.F. Vidal, M.C. Teixeira, P.F. de Oliveira, R.C.F. Franco Pompeu, M.M. Vieira and J.F.F. Zapata, 2011. Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage. Ciencia Tecnol. Alime., 31(1): 135-140.
CrossRef
- Grobbel, J.P., M.E. Dikeman, M.C. Hunt and G.A. Milliken, 2008. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation and display color. J. Anim. Sci., 86(10): 2697-2710.
CrossRef PMid:18502880
- Honikel, K.O., 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci., 78(1-2): 68-76.
CrossRef PMid:22062097
-
Kardash, E. and Y.I. Tur'yan, 2005. Acid value determination in vegetable oils by indirect titration in aqueous-alcohol media. Croat. Chem. Acta, 78(1): 99-103.
- Lorenzo, J.M., M.C. Garci'a Fontán, I. Franco and J. Carballo, 2008. Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. Food Chem., 100(1): 137-149.
CrossRef PMid:26050176
-
Mercier, Y., P. Gatellier and M. Renerre, 2004. Lipid and protein oxidation in vitro and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci., 66(2): 467-473.
CrossRef
- O'Keefe, S.F. and H. Wang, 2006. Effects of peanut skin extract on quality and storage stability of beef products. Meat Sci.,73(2): 278-286.
CrossRef PMid:22062299
- Osada, K., S. Hoshina, S. Nakamura and M. Sugano, 2000. Cholesterol oxidation in meat products and its regulation by supplementation of sodium nitrite and apple polyphenol before processing. J. Agr. Food Chem., 48(9): 3823-3829.
CrossRef PMid:10995277
- Potterat, O., 2010. Goji (Lycium barbarum and L. chinense): Phytochemistry, pharmacology and safety in the perspective of traditional uses and recent popularity. Planta Med., 76(1): 7-19.
CrossRef PMid:19844860
- Rohlik, B.O. and P. Pipek, 2011. The effect of rosemary extract on meat products' properties. Mitteil. Fleischfors. Kulmbah, 50(192): 77-85.
-
Rohlik, B.O. and P. Pipek, 2012. Rosemary extract and its affect on meat products' properties. Fleischwirt. Int., 27(2): 70-74.
- SAS Institute Inc., 1990. SAS/Stat User's Guide. Version 6, 4th Edn., Sas Institute Inc., Cary, NC, 1: 943-986.
-
Sebranek, J.G. and J.N. Bacus, 2007. Cured meat products without direct addition of nitrate or nitrite: What are the issues? Meat Sci., 77(1): 136-147.
CrossRef PMid:22061404
-
Seo, J.S., B.J. Burri, Z. Quan and T.R. Neidlinger, 2005. Extraction and chromatography of carotenoids from pumpkin. J. Chromatogr. A, 1073(1-2): 371-375.
CrossRef PMid:15909543
- Toldrá, F. and M. Reig, 2011. Innovations for healthier processed meats. Trends Food Sci. Tech., 22(9): 517-522.
CrossRef
-
Viuda-Martos, M., J. Fernández-López, E. Sayas-Barbera, E. Sendra, C. Navarro and J.A. Pérez-Alvarez, 2009. Citrus co-products as technological strategy to reduce residual nitrite content in meat products. J. Food Sci., 74(8): R93-R100.
CrossRef PMid:19799678
- Weiss, J., M. Gibis, V. Schuh and H. Salminen, 2010. Advances in ingredient and processing systems for meat and meat products. Meat Sci., 86(1): 196-213.
CrossRef PMid:20619800
- Yadav, M., S. Jain, R. Tomar, G.B.K.S. Prasad and H. Yadav, 2010. Medicinal and biological potential of pumpkin: An updated review. Nutr. Res. Rev., 23(2): 184-190.
CrossRef PMid:21110905
- Young, O.A., J. West, A.L. Hart and F.F.H. van Otterdijk, 2004. A method for early determination of meat ultimate pH. Meat Sci., 66(2): 493-498.
CrossRef
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|