Abstract
Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler to substitute tapioca. This study evaluates the function of red beetroot powder not only as filler but also as coloring agent on chicken sausage. Furthermore, its effects as filler (tapioca and beetroot) were also observed on the physical and sensory characteristics of the produced chicken sausage. The substitution of tapioca flour and beetroot powder in this study were 18:0, 17:1, 16:2, and 15:3 (%:%). Each treatment was consisted of three replications. The examined physical properties include pH, water-holding capacity (WHC) and sensory properties. The study found that WHC, color, texture profile and sensory properties were influenced by the increasing level of beetroot flour ratio, while different ratios had no effect on the pH. Chicken sausages made with higher ratio of beetroot flour had good acceptability on flavor and color. The conclusions of this study were substitution tapioca with 2% beetroot powder influenced physical quality (water holding capacity and tenderness) and sensory (color and flavor) of chicken sausage.
Highlights
Chicken meat has been developed as a primary food for human consumption and developed into derivative products such as sausage
The objective of this study was to evaluate the substitution of beetroot powder as a filler and the effect on the physical sensory properties of chicken sausage
Physical quality of chicken sausage The results of physical quality analysis of the chicken sausage with substitution different beetroot powder substitution levels are shown at Table 1
Summary
Chicken meat has been developed as a primary food for human consumption and developed into derivative products such as sausage. The processing of chicken meat without any additives into sausage would result in a colorless product. The food industry, especially chicken sausage used food additives such as synthetic coloring additive to produce an attractive sausage that resembles beef sausage. The color evaluation of processed meat provide significant information on eating quality properties. Previous study reported that the color of the meat changes during cooking (Abdulhameed et al, 2016). Myoglobin is a heme pigment that responsible for meat color and can change according the oxidation states, such as deoxymyoglobin, oxymyoglobin, metmyoglobin, and sulphate myoglobin
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