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The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p&lt;0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p&lt;0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at 4℃ (p&lt;0.05). Redness dramatically increased with red beet powder (p&lt;0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p&lt;0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p&gt;0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p&gt;0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

han-gug chugsan sigpum hag-hoeji/korean journal for food science of animal resources

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage