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      Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

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          Abstract

          The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of a* values, sensory color, flavor and overall acceptance scores, but the significant reduction of b* values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

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          The use and control of nitrate and nitrite for the processing of meat products.

          K O Honikel (2007)
          Nitrate and nitrite are used for the purpose of curing meat products. In most countries the use of both substances, usually added as potassium or sodium salts, is limited. Either the ingoing or the residual amounts are regulated by laws. The effective substance is nitrite acting primarily as an inhibitor for some microorganisms. Nitrite added to a batter of meat is partially oxidized to nitrate by sequestering oxygen - thus it acts as an antioxidant - a part of nitrite is bound to myoglobin, forming the heat stable NO-myoglobin, a part is bound to proteins or other substances in meat. Nitrate may be reduced to nitrite in raw meat products by microorganisms. As oxidation and reduction may occur the concentrations of nitrite plus nitrate in a product has to be controlled and measured especially if the residual amounts are regulated. This sum of both compounds is important for the human body. Intake of nitrate with food leads to its absorption over the digestive tract into the blood. In the oral cavity nitrate appears again where it is reduced to nitrite. With the saliva the nitrite is mixed with food, having the same effect as nitrite in a batter (inhibiting growth of some pathogenic microorganisms) and swallowed. In the stomach nitrite can eventually form carcinogenic nitrosamines in the acidic environment.
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            Antioxidant activity of betalains from plants of the amaranthaceae.

            H Corke, Peter Y. Cai, Mei Sun (2003)
            Antioxidant activity of betalain pigments (seven pure compounds and four combined fractions) from plants of the family Amaranthaceae was evaluated using the modified DPPH(*) (1,1-diphenyl-2-picrylhydrazyl) method. All tested betalains exhibited strong antioxidant activity. Their EC(50) values ranged from 3.4 to 8.4 microM. Gomphrenin type betacyanins (mean = 3.7 microM) and betaxanthins (mean = 4.2 microM) demonstrated the strongest antioxidant activity, 3-4-fold stronger than ascorbic acid (13.9 microM) and also stronger than rutin (6.1 microM) and catechin (7.2 microM). Antioxidant activity of the tested betalains decreased in the following order: simple gomphrenins > acylated gomphrenins > dopamine-betaxanthin > (S)-tryptophan-betaxanthin > 3-methoxytyramine-betaxanthin > betanin/isobetanin > celosianins > iresinins > amaranthine/isoamaranthine. This study also investigated and discussed the relationship between the chemical structure and the activity of the betalains. The free radical scavenging activity of the betalains usually increased with the numbers of hydroxyl/imino groups and, moreover, depended on the position of hydroxyl groups and glycosylation of aglycones in the betalain molecules.
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              Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.

              Liza John, Daren Cornforth, Charles E Carpenter … (2005)
              Case-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, USDA approved distribution of fresh meats in a master bag system using 0.4% carbon monoxide (CO). This study compared effects of packaging system (vacuum, 80% oxygen, 0.4% carbon monoxide), fresh meat storage time (7-21 days) and cooking temperature (49-79 °C) on extent of myoglobin denaturation, color and rancidity in cooked top sirloin steaks. Steaks packaged in 80% oxygen or CO retained desirable red color for 14 and 21 days storage, respectively. Steaks stored in 80% oxygen exhibited the greatest TBA values and myoglobin denaturation at all storage times and cooking temperatures. Steaks stored in high oxygen developed brown interior color at internal temperatures as low as 57 °C, the premature browning effect. Premature browning and rancidity associated with steaks packaged in 80% oxygen was prevented by packaging in 0.4% CO or vacuum.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Asian-Australas J Anim Sci
                Journal ID (iso-abbrev): Asian-australas. J. Anim. Sci
                Title: Asian-Australasian Journal of Animal Sciences
                Publisher: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
                ISSN (Print): 1011-2367
                ISSN (Electronic): 1976-5517
                Publication date (Print): October 2012
                Volume: 25
                Issue: 10
                Pages: 1493-1498
                Author notes
                [* ]Corresponding Author: Cunliu Zhou. Tel: +86-5512901505-8537, Fax: +86-5512901516, E-mail: zhoucl4@ 123456hfut.edu.cn

                School of Biotechnology and Food Engineering, Hefei University of Technology, Tunxi No. 193, Hefei, 230009, China

                Article
                Publisher ID: ajas-25-10-1493-19
                DOI: 10.5713/ajas.2012.12152
                PMC ID: 4093021
                SO-VID: a3c7ee92-88d2-4b5a-b94d-e6d622a10729
                Copyright © Copyright © 2012 by Asian-Australasian Journal of Animal Sciences
                License:

                This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License http://creativecommons.org/licenses/by-nc/3.0/ which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 20 March 2012
                Date accepted : 02 June 2012
                Date revision received : 01 July 2012
                Categories
                Subject: Article

                Keywords: amaranthus pigments,natural colorant,nitrites alternative,pork sausage,quality characteristics
                Data availability:
                Keywords: amaranthus pigments, natural colorant, nitrites alternative, pork sausage, quality characteristics

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