Evaluation of Betalain Pigments as Colorants in Turkey Summer Sausages

Abstract

Betalain pigments (red beet) were incorporated as a colorant in summer sausages formulated from 50% mechanically deboned turkey frames and 50% hand deboned turkey meat. Different levels of betalain pigments were added to sausages and compared with summer sausages formulated with or without the addition of sodium nitrite (156 p.p.m.).Addition of betalain pigments at a level of 25 p.p.m. produced a color resembling the nitrite control turkey sausages. However, to obtain a darker red color, the incorporation of 35 p.p.m. of betalain and 1.4 p.p.m. of Annatto was required. Sensory evaluations indicated a preference for sausages formulated by the addition of betalain pigments because of a desirable color in the sausages. Exposure of sausages to light resulted in lower color scores by taste panelists for the nitrite control, but did not produce any serious detrimental effects in sausages with added colorants.