TAILIEUCHUNG - Effects of partial replacement of nitrite by annatto (bixa orellana l.) seed powder on the properties of pork sausages

This study investigated the effect of powder from the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties and the antioxidant and antimicrobial activities of pork sausages. | Journal of Science and Technology 55 (2) (2017) 178-187 DOI: EFFECTS OF PARTIAL REPLACEMENT OF NITRITE BY ANNATTO (BIXA ORELLANA L.) SEED POWDER ON THE PROPERTIES OF PORK SAUSAGES Tran Van Cuong1, 3, *, Nguyen Thi Thoa2, 3 1 Faculty of Agriculture and Forestry, Tay Nguyen University, 567 Le Duan, Buon Ma Thuot, Daklak, Vietnam 2 The Western Highland Agriculture and Forestry Science Institute, 53 Nguyen Luong Bang, Buon Ma Thuot, Daklak, Vietnam 3 Department of Food Science and Technology, Chonnam National University, Gwangju 500-757, South Korea * Email: Received; 30 July 2016, Accepted for publication: 31 December 2016 ABSTRACT This study investigated the effect of powder from the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties and the antioxidant and antimicrobial activities of pork sausages. In fact, six treatments of pork sausage were made including four different concentrations of annatto seed powder as follows: , , , % (T1, T2, T3, and T4, respectively), and 100 % with nitrite (150 ppm, REF); and control (CTL) without nitrite. The Hunter color values of pork sausages were affected by the addition of annatto seed powder, especially by an increase of the redness and yellowness values; however, the lightness of the sausages decreased (p < ). Thiobarbituric acid reactive substances (TBA) and peroxide values (POV) were analyzed. Treatments containing annatto seed showed lower TBA and POV than CTL samples (p < ). Moreover, the addition of annatto seed powder enhanced the texture profile and physicochemical properties of sausages and were similar in value to REF. In conclusion, annatto seed powder might be a good source as a natural colorant and antioxidant for the replacement of nitrite in meat production, and therefore, enhance the quality characteristics of meat products. Keywords: annatto seed powder, nitrite replacement, lipid oxidation, pork .

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