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Innovations in the meat industry: Natural colorants for organic sausages without nitrites
Tina Perko
; Izobraževalni center Piramida Maribor, Višja strokovna šola, Srednja šola za prehrano in živilstvo, Maribor, Slovenija
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* Autor za dopisivanje.
Sažetak
The purpose of the research was to produce sausages (hot dogs) in which the composition of the meat emulsion has been altered and to compare their sensory properties and microbiological quality. For this purpose, three different emulsions were prepared. The control emulsion (sample 1) was prepared according to the recipe for organic beef products. Beetroot powder was added to the second emulsion (sample 2). In the third emulsion (sample 3), half of the iodized sea salt’s share was replaced by nitrite salt. The products were analyzed for the total number of microorganisms on the 1st, 7th, 14th and 21st days of storage. Sensory quality of produced hot dogs was also evaluated.
Ključne riječi
meat emulsion; iodized sea salt; beetroot; sodium nitrite; sensory evaluation; microbiological analysis
Hrčak ID:
319510
URI
Datum izdavanja:
15.7.2024.
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