Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna.

ABSTRACT: The combined effect of beet powder (BP; 0.1%, 0.3%, and 0.5%) and 6% lentil flour (LF) as a partial nitrite substitute on quality attributes of pork bologna incorporated with 7.5% mechanically separated pork during 12 weeks of cold storage was evaluated. A randomized block experimental design with nine treatments and five storage times (0, 3, 6, 9, and 12 weeks) was used for pH, thiobarbituric acid reactive substance, protein oxidation (carbonyl and sulfhydryl), and color parameters. Bologna preparation at a pilot plant scale was replicated three times. LF addition resulted (p < 0.05) in higher viscosity, emulsion stability, and lower expressible drip. Together BP and LF decreased protein oxidation during storage but were not as effective as nitrite with respect to lipid oxidation. Bologna

SUBMITTER: Kim J 

PROVIDER: S-EPMC9825927 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature