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Meat Sci. 2009 Jan;81(1):281-4. doi: 10.1016/j.meatsci.2008.08.003. Epub 2008 Aug 8.

Partial replacement of nitrite by annatto as a colour additive in sausage.

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Tarbiat Modares University, College of Agriculture, Food Technology Department, P.O. Box 14115-111 Tehran, Iran.


For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1% norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour (L(∗), a(∗) and b(∗)), microbial contamination and sensory tests (flavour and odour) were compared with the control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the sample containing 60% annatto was the best sample for its colour (for higher a(∗) and lower b(∗)); yet, this sample also did not show any significant differences from the control for microbial contamination and sensory properties.

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