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. 2022 Oct;87(10):4379-4393.
doi: 10.1111/1750-3841.16302. Epub 2022 Sep 19.

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna

Jihan Kim  1 , Phyllis J Shand  2
Affiliations

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna

Jihan Kim et al. J Food Sci. 2022 Oct.

Abstract

The combined effect of beet powder (BP; 0.1%, 0.3%, and 0.5%) and 6% lentil flour (LF) as a partial nitrite substitute on quality attributes of pork bologna incorporated with 7.5% mechanically separated pork during 12 weeks of cold storage was evaluated. A randomized block experimental design with nine treatments and five storage times (0, 3, 6, 9, and 12 weeks) was used for pH, thiobarbituric acid reactive substance, protein oxidation (carbonyl and sulfhydryl), and color parameters. Bologna preparation at a pilot plant scale was replicated three times. LF addition resulted (p < 0.05) in higher viscosity, emulsion stability, and lower expressible drip. Together BP and LF decreased protein oxidation during storage but were not as effective as nitrite with respect to lipid oxidation. Bologna with BP addition showed lower lightness and higher redness, whereas LF increased lightness and decreased redness. A consumer panel rated color acceptability of bologna lower with LF addition, whereas BP raised color acceptability. However, addition of the highest BP level alone to the bologna was negatively perceived as a result of the low acceptability of purge color of the vacuum-packaged bologna slices. Consequently, the combination of BP and LF could be used to improve eating quality and stability attributes when used as a potential nitrite substitute.

Keywords: beet powder; color; consumer sensory evaluation; lentil flour; nitrite; pork bologna.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

FIGURE 1
FIGURE 1
Emulsion stability of the pork batters formulated with nitrite, lentil flour, and three levels of beet powder. CON, 156 ppm sodium nitrite; 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% BP; L0.0B, 6% LF; L0.1B, LF with 0.1% BP; L0.3B, LF with 0.3% BP; L0.5B, LF with 0.5% BP; LCON, LF with 156 ppm sodium nitrite
FIGURE 2
FIGURE 2
Color of raw and cooked pork bologna formulated with lentil flour, nitrite, and three levels of beet powder on day 0. (a) CIE L*, (b) CIE a*, and (c) CIE b*. Vertical bars show standard error of means. CON, 156 ppm sodium nitrite; 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% BP; L0.0B, 6% LF; L0.1B, LF with 0.1% BP; L0.3B, LF with 0.3% BP; L0.5B, LF with 0.5% BP; LCON, LF with 156 ppm sodium nitrite. Different small letters on the bars indicate significant difference between uncooked samples. Different capital letters on the bars indicate significant difference between cooked samples.
FIGURE 3
FIGURE 3
Changes in color (lightness, redness, and yellowness) of pork bologna formulated with lentil flour, nitrite, and three levels of beet powder during 4°C refrigerated storage for up to 12 weeks. CON, 156 ppm sodium nitrite; 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% BP; L0.0B, 6% LF; L0.1B, LF with 0.1% BP; L0.3B, LF with 0.3% BP; L0.5B, LF with 0.5% BP; LCON, LF with 156 ppm sodium nitrite. (a) CIE L*. (b) CIE a*. and (c) CIE b*
FIGURE 4
FIGURE 4
Torsional geometry (shear stress and strain at failure) and TPA texture characteristics of pork bologna formulated with lentil flour and three levels of beet powder: (a) Shear stress, (b) shear strain, (c) hardness, and (d) chewiness. Vertical bars show standard error of means. CON, 156 ppm sodium nitrite; 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% beet powder; L0.0B, 6% lentil flour; L0.1B, lentil flour with 0.1% beet powder; L0.3B, lentil flour with 0.3% beet powder; L0.5B, lentil flour with 0.5% beet powder; LCON, lentil flour with 156 ppm sodium nitrite. Figures with different letters on bars differ significantly (p < 0.05). nd, no significant difference
FIGURE 5
FIGURE 5
Loading plot (a) and score plot (b) of technological and sensory attributes of pork bologna formulated with lentil flour and beet powder in the PC1–PC2 space
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