Abstract
This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated; the first three treatments were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at abused chilling temperature (12°C), while the fourth one was a control treatment with 0.026% nitrite and storage at 4°C. Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12°C or 4°C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability. These results could direct us to use high nitrite concentration to protect this product and elongate its shelf life without affecting its preference parameters.
Highlights
Roast beef is a cured, cooked, and smoked whole meat piece product
Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12 ̊C or 4 ̊C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability
When the roast beef Samples were compared with each other, the panelists were unable to differentiate sensory differences, despite of different added nitrite levels
Summary
Roast beef is a cured, cooked, and smoked whole meat piece product. It is usually consumed or served cold after processing. As roast beef is a cured meat product, curing contributes to the characteristic pink color, specific texture and flavor, and provides a preservative effect especially against the growth of spores of Clostridium botulinum [1] [2]. Nitrite is a critical component used to cure meat [3] [4], and to reduce the growth rates of pathogens such as L. monocytogenes, E. coli O157:H7, S. aureus, and Bacillus. The antioxidant effect of nitrite is likely due to the same mechanisms responsible for cured color development involving reactions with heme proteins and metal ions, chelating of free radicals by nitric oxide, and the formation of nitroso- and nitrosyl compounds having antioxidant properties [10]
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