The Investigation of the Use Red Beet Powder (Beta Vulgaris) as a Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk

Abstract

The purpose of this study was to assess red beet as a natural colorant in heat treated sucuks and to investigate the effect of red beet on some quality characteristics of heat treated sucuks during 30 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite (nitrite 50 and 100 ppm) at 1% levels in heat treated sucuks. Both treatment and storage periods had significant (P<0.01) effects on moisture, pH, aw, residual nitrite, free fatty acids (FFA), 2-hiobabituric acid reactive substance (TBARS), total mesophilic aerobic bacteria (TMAB), Enterobacteriaceae, yeasts-moulds and color (L*, a* and b* values) of heat treated sucuks. The red beet powder has an antioxidant effects on sucuk samples. Red beet powder caused a decrease in L* value compared with the control sample with nitrite added. As a result, red beet powder can be used as an alternative to synthetic colorants in some meat products or as a reduction of nitrite.