HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(4): 929-936
Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters
Ko-Eun Hwang1, Tae-Kyung Kim2, Hynu-Wook Kim2, Nam-Su Oh3, Young-Boong Kim2, Ki-Hong Jeon2, Yun-Sang Choi2
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea 2Food Processing Research Center, Korean Food Research Institute, Seongnam, Gyeonggi 13539, Korea 3Institute of Dairy Food Research, Seoul Dairy Cooperative, Ansan, Gyeonggi 15407, Korea
ABSTRACT
The effect of fermented red beet (FRB) on shelf-life of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant (p>0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.
KEYWORD
Red beet, Ascorbic acid, Frankfurter, Lipid oxidation, Sensory properties
Food Science and Biotechnology 2017 ; 26(4): 929-936
List