The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage

Swastike, Winny; Suryanto, Edi; Rusman, Rusman; Hanim, Chusnul; Jamhari, Jamhari; Erwanto, Yuny; Jumari, Jumari

doi:10.21776/ub.jitek.2020.015.02.5

Cited by 6 publications

(6 citation statements)

References 25 publications

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“…Similarly, the use of beetroot powder increased color scores but did not influence the overall acceptability of sausages [8]. The results presented in this study [8] agreed with those reported by other authors, who reported that chicken sausages reformulated with beetroot powder resulted in a higher color (due to the highest red color) and lower flavor scores (due to the earthy taste of beetroot powder) than control samples, while the inclusion of beetroot powder did not affect the overall acceptability [67].…”

Section: Application Of Beetroot In Meat Productssupporting

confidence: 90%

“…In contrast, the effect of the use of dehydrated beetroot showed contradictory results for pH values. The influence of the direct addition of beetroot powder was studied in emulsified sausages [8,65,66], fermented sausages [46,68], and boiled sausages [66,67]. The use of 0.25-0.5% [65], 0.5-1% [46], and 2-6% [68] of beetroot powder decreased pH, while the use of 0.5-1% of powdered beetroot did not affect [66,67] or increase [8] the pH values of sausages.…”

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

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Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

et al. 2020

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Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.

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Section: Application Of Beetroot In Meat Productssupporting

confidence: 90%

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

et al. 2020

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“…As the percentage of red beet flour increased, it was shown to increase the water holding capacity of corned chicken, this was because red beet b, c, d Several superscripts in the same column showed a highly significant difference (P < 0,01) from the color L* a* b* of corned chicken. flour had a larger particle size than tapioca flour, thereby increasing the water holding capacity [18]. The pH value can affect the water holding capacity.…”

Section: Water Holding Capacitymentioning

confidence: 99%

The Quality of Corned Chicken with the Addition of Red Beet (Beta vulgaris L.) Flour as Natural Food Coloring

Dewi¹,

Widyastuti²,

Evanuarini³

2023

Advances in Biological Sciences Research

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Corned chicken is a processed meat product that is processed using restructuring technology. Corned chicken is made by mixing meat, sugar, pepper, and flour. This study uses chicken meat as the main ingredient. Processed meat products, especially corned chicken, have several disadvantages such as pale color and low fiber content. The use of red beet flour can be a natural food coloring and a source of fiber to improve the color and quality of corned chicken. The purpose of this study was to determine the effect of serving the right addition of red beet flour to the corned chicken and to determine the quality of the corned chicken with the addition of red beet flour. The research material used was chicken meat, sugar, salt, milk powder, vegetable oil, pepper, shallots, nutmeg, and isolate soy protein (ISP), which were treated with the addition of red beet flour. The method used is a laboratory experimental method with a completely randomized design with 4 treatments and 5 replications. Phase 1 research treatment consisted of without the addition of red beet flour as a control, and adding red beet flour 1%, 3%, and 5% of the total ingredients used. The variables measured were pH, water holding capacity (WHC), cooking loss, and color L*a*b*. The results showed that the use of red beet flour on corned chicken gave highly significant effect on pH, water holding capacity (WHC), cooking loss, and color L*a*b*. The conclusion of the study was that using 5% red beet flour produced the best corned chicken.

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“…Swastike et al [49] studied the effects of the addition of beetroot powder on the sensory characteristics of chicken sausages with tapioca flour as filler. Four ratios of beetroot powder and tapioca were used: 18:0, 17:1, 16:2, and 15:3 [%:%].…”

Section: Effect Of Polyphenolic Extract and Dyes On Sensory Evaluation Of Sausagesmentioning

confidence: 99%

“…Overall, in terms of flavor, odor, color, and appearance, the sausages with C. incanus extract and lycopene (CLS) and the sausages with 2% curing salt (NS) were rated the highest. Swastike et al [49] studied the effects of the addition of beetroot powder on the sensory characteristics of chicken sausages with tapioca flour as filler. Four ratios of beetroot powder and tapioca were used: 18:0, 17:1, 16:2, and 15:3 [%:%].…”

Section: Effect Of Polyphenolic Extract and Dyes On Sensory Evaluation Of Sausagesmentioning

confidence: 99%

Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

et al. 2021

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This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.

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The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage

Cited by 6 publications

References 25 publications

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

The Quality of Corned Chicken with the Addition of Red Beet (Beta vulgaris L.) Flour as Natural Food Coloring

Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

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