ArticleJournal of food science2022
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.
Article in Journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Article
- Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.Foods (Basel, Switzerland) · 2025Review
- Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N',N'-tetraacetic Acid.Molecules (Basel, Switzerland) · 2023Article
- Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.Foods (Basel, Switzerland) · 2023Review
- Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils.Foods (Basel, Switzerland) · 2023Review
- 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.Journal of food science · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
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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.
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