레드 비트의 첨가가 냉장저장 중 저지방 소시지의 품질과 발색 안정성에 미치는 영향

정호진,이홍철,진구복,Jeong, Ho-Jin,Lee, Hong-Chul,Chin, Koo-Bok 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

본 연구는 아질산염을 저감화 한 저지방 소시지를 개발하기 위해, 아질산염과 균질한 레드 비트의 첨가량을 달리하여 저지방 소시지(자비, 훈연)를 제조하였고, 품질특성과 냉장 저장 중 pH와 색도를 평가하였다. 레드 비트 첨가는 저지방 소시지의 품질에 유의적인 영향을 주지 않은 반면 레드 비트 1% 첨가가 저지방 자비 소시지의 적색도를 증진시키는 데 효과적이며, 특히 아질산염 저감화 조건에서 레드 비트의 첨가는 적색도 증진에 매우 효과적임을 알 수 있었다. 또한 아질산염 75 ppm 첨가구는 레드 비트의 첨가에 상관없이 대조구이상의 적색도를 보였으나, 레드 비트 함량이 1% 이상일 경우 황색도에서 차이를 보였다. 한편, 훈연소시지에서 레드 비트의 첨가는 아질산염 150 ppm 첨가 대조구에 비하여 명도를 감소시켰으나, 적색도는 유의적인 영향을 주지 않았다. 반면에, 저장기간 동안 색도의 변화에서는 레드 비트(1%)만 단독 첨가한 저지방 훈연 소시지의 적색도가 유의적으로 감소된 반면에, 아질산염(75 ppm)과 레드 비트(0.5%)를 조합한 처리구는 저장기간 동안 적색도를 유지하였으며, 아질산염 150 ppm 첨가 대조구의 적색도와도 유사하게 나타났다. 결론적으로 아질산염의 첨가는 저지방 소시지의 보수성과 색도에 영향을 주었고, 레드 비트의 첨가는 적색도와 발색안정성에 효과적이었다. 특히, 레드 비트 0.5%와 아질산염 75 ppm의 조합은 저장기간 중 저지방 소시지의 적색도를 유지함에 따라 아질산염을 저감화 한 저지방 소시지(훈연, 자비)의 제조를 위해서는 레드 비트 0.5%와 아질산염 75 ppm의 첨가 조합이 적당하다고 판단된다. This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.

Ascorbic acid 처리에 따른 레드비트의 감각적 특성 분석: 전자코, 전자혀, 그리고 GC-MS/O를 중심으로

박현진,홍기배,윤소정,홍성준,조성민,정향연,반영란,문희성,유세영,윤문연,천가영,김정선,이영승,박성수,신의철 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.4

본 연구는 1% ascorbic acid(AA)를 처리한 레드비트의 맛 성분과 휘발성 향기 성분을 분석하였다. 전자혀를 사용하여 맛 성분을 분석하였으며, 전자코와 GC-MS/O를 사용하여 휘발성 향기 성분을 분석하였다. 전자혀 분석을 통해 신맛과 감칠맛이 1% AA를 첨가하지 않은 RE와 RW보다 1% AA를 첨가한 레드비트인 REA와 RWA에서 높은 값을 확인하였다. 또한 짠맛과 쓴맛은 1% AA를 첨가하지 않은 RE와 RW보다 1% AA 첨가한 레드비트 REA와 RWA에서 낮은 값을 나타내는 것으로 확인하였다. 전자코 분석을 통해 휘발성 향기 성분을 분석하여 총 37종이 검출되었다. 그중 레드비트에 나는 흙 향의 주요 성분인 geosmin은 모든 샘플에서 검출되었으며 1% AA를 첨가한 REA와 RWA에서 비교적 낮은 peak area를 확인하였다. 양배추 향을 나타내는 dimethyl sulfide는 모든 샘플에서 확인되었고 RE와 RW는 1% AA를 첨가한 REA와 RWA보다 높은 peak area를 확인하였다. 다변량분석을 통해 레드비트 껍질의 유무보다 1% AA를 첨가한 것이 맛 성분과 휘발성 향기 성분에 영향을 주는 것으로 확인되었다. GC-MS/O 분석을 통해 휘발성 향기 성분을 분석하여 총 32종이 검출되었다. 전자코에서 검출된 geosmin이 검출되었으며, 전자코와 같이 1% AA를 첨가한 레드비트 REA와 RWA가 낮은 함량을 나타내는 것을 확인하였다. 약간 매운 향과 채소 향이 나는 2-methoxy-3-(1-methylpropyl)-pyrazine이 껍질이 있는 부분인 RW와 RWA에서 확인되었다. GC-O 분석을 통하여 감지된 향기 활성 물질은 총 5종으로 확인되었으며, 1-hexanol, geosmin, hexanal, nonanal, 2-methoxy-3-(1-methylpropyl)-pyrazine의 향기 활성 물질들이 확인되었다. Geosmin은 모든 샘플에서 향이 인지되었으며, RE에서 2의 강도가 나타났고 나머지 RW, REA 및 RWA는 1의 강도를 나타내었다. 본 연구에서 레드비트에 1% AA 첨가로 레드비트에 주요 흙 향인 geosmin이 전자코와 GC-MS/O에서 감소하는 것을 확인하였다. 본 연구 결과를 통해 1% AA 첨가로 레드비트의 geosmin의 감소에 대한 기초자료로 활용할 수 있다고 판단된다. This study analyzed the taste and volatile compounds of red beets treated with ascorbic acid (AA). The taste patterns were analyzed using an electronic tongue, while volatile compounds were analyzed using an electronic nose and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Electronic tongue analysis revealed higher umami and sourness values in red beets treated with 1% AA red beet. In addition, red beets treated with 1% AA red beet exhibited lower saltiness and bitterness values. In electronic nose analysis, 37 volatile compounds were detected, containing geosmin, the primary earthy odor compound, showing relatively lower peak areas when treated with 1% AA red beet. Multivariate analysis confirmed that the addition of 1% AA had a significant impact on taste patterns and volatile aroma compounds, contrary to the red beet with skin. GC-MS/O analysis detected 32 volatile compounds, which was consistent with the electronic nose results, showing lower geosmin values when treated with 1% AA red beet. GC-O analysis confirmed five aroma-active compounds 1-hexanol, geosmin, hexanal, nonanal, and 2-methoxy-3-(1-methylpropyl)-pyrazine. This study implies the potential of utilizing 1% AA to reduce geosmin in red beets, laying the foundation for various applications.

감마선 조사가 비트(Beta vulgaris L.)의 물리화학적 특성 및 Betalain 색소 안정성에 미치는 영향

김경희,이성아,육홍선,Kim, Kyoung-Hee,Lee, Sung-A,Yook, Hong-Sun 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.4

감마선 조사가 비트의 품질특성 및 비트의 주요 색소인 betalain에 미치는 영향을 알아보기 위해 비트에 2.5kGy, 5kGy, 10kGy 및 30kGy로 감마선 조사를 실시하였다. 조사에 따른 betalain추출량에는 차이가 없었으며 betacyanin과 betaxanthin은 5kGy의 조사선량에서 높은 optical density 값을 나타내었다. 조사선량이 증가할수록 비트의 명도, 적색도 그리고 황색도는 감소하였으며 pH는 조사에 따른 차이를 나타내지 않았다. 10kGy이상의 감마선 조사는 물성에 나쁜 품질을 나타내었으며 항산화효과는 감마신 조사에 의한 유의적인 변화(p<0.05)를 보이지 않았다. 따가서 천연색소 및 물성 측면에서 볼 때 비트에 대한 10kGy 이상의 감마선 조사는 바람직하지 않은 것으로 생각한다. The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non-irradiated red beet. The red beet irradiated at 5kGy showed high optical density value in betacyanin and betaxanthin. In Hunter's color value lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10kGy was an undesirable technique for red beets.

국내 재배 비트의 품종별 영양성분 비교

박서연(Seo-Yeon Park),이종헌(Jong-Hun Lee),김보민(Bo-Min Kim),백수정(Su-Jeong Baik),이상훈(Sang-Hoon Lee),남진식(Jin-Sik Nam) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.9

본 연구에서는 국내산 레드비트, 골든비트 및 키오자비트의 영양성분을 분석하여 종류에 따른 차이를 비교하고 평가하였다. 색도 중 L값과 b값은 골든비트가 가장 높았고 a값은 키오자비트가 가장 높았다. pH는 5.78로 골든비트와 키오자비트가 동일하게 가장 높았으며, 가용성 고형분은 10.70 °Bx로 키오자비트가 가장 높았다. 수분, 조회분 및 조지방의 함량은 골든비트가 가장 높았으며 조단백질은 레드비트가 가장 높았다. 탄수화물과 식이섬유는 각각 10.05, 2.98%의 함량으로 키오자비트가 가장 높았다. 주요 무기질인 칼륨과 나트륨은 레드비트가 각각 5,533.98, 789.44 mg/kg으로 유의적으로 높은 함량을 나타내었고(P<0.05), 마그네슘은 452.05 mg/kg으로 골든비트가 가장 높은 함량이었다. 베타카로틴 함량은 골든비트가 1.56 μg/100 g으로 가장 높았으며, 비타민 B1은 키오자비트가 22.83 μg/100 g으로 가장 낮은 함량을 나타낸 레드비트보다 5.5배 이상 차이가 났다. 비트의 주요 지방산은 리놀레산, 팔미트산, 올레산이었으며 키오자비트의 지방산 함량이 가장 높았다. 유리당 분석 결과 자당의 함량은 4.66~5.80 g/100 g으로 키오자비트의 함량이 가장 높았다. 이러한 결과로 비트는 다양한 영양성분을 함유하였으며, 영양학적 가치를 지닌 식품의 원료로 사용될 것으로 기대된다. This study was undertaken to evaluate the nutritional constituents of red beet, golden beet, and chioggia beet cultivated in Korea. Considering color, the golden beet exhibited the highest L and b values, whereas the a value of chioggia beet was significantly higher than other varieties. The average pH was 5.78, which was highest in golden beet and chioggia beet, and the highest soluble solid content was obtained in chioggia beet at 10.70°Bx. Moisture, crude ash and crude fat contents were highest in golden beet, and crude protein was highest in red beet. Chioggia beet showed the highest carbohydrate and dietary fiber contents (10.05 and 2.98%, respectively). Evaluating the major minerals present in beets, the highest levels of K and Na were obtained in red beet (5,533.98 and 789.44 mg/kg). Golden beet contained higher amount of Mg (452.05 mg/kg) than other beets. The content of β-carotene in golden beet was the highest, whereas the B1 content in chioggia beet was 22.84 μg/100 g, which was more than 5.5 times higher than red beet. The major fatty acids of beet were linoleic acid, palmitic acid and oleic acid, and the fatty acid content of chioggia beet was highest. The highest content of free sugar was obtained in chioggia beet, and beet sugars were primarily composed of sucrose (ranging from 4.66 to 5.80 g/100 g). Taken together, our results indicate that beets contain numerous nutrients and have the potential to be used as raw materials for producing foods with nutritional value.

Development and Validation of an Analytical Method for Betanine and Isobetanine in Processed Food Products Labeled with Beet Red

Kang, Hyun-Hee,Yun, Choong-In,Lee, Gayeong,Shin, Jae-Wook,Kim, Young-Jun The Korean Society of Food Hygiene and Safety 2021 한국식품위생안전성학회지 Vol.36 No.5

Red beet roots (Beta vulgaris L.)는 천연색소로 붉은 색계열의 betacyanins은 75-95%의 betanine와 이성질체인 isobetanine 15-45%으로 존재한다. 본 연구는 비트레드를 사용한 식품에 대해 HPLC-DAD를 이용하여 지표성분인 betanine 및 isobetanine에 대해 분석법을 확립하였으며, 유효성 검증을 위해 직선성, 검출한계, 정량한계, 정확성, 정밀성, 측정불확도를 측정하였다. 캔디류, 빙과류, 코코아 가공품의 matrix에 적용하여 matrix matched calibration법을 사용하였으며 R²이 0.9998 이상으로 높은 직선성을 보였다. 검출한계와 정량한계는 각각 0.16-0.32 mg/L, 0.48-0.97 mg/L으로 확인되었다. 분석법의 정확성 및 정밀성을 검증하기 위해 intra-day 및 inter-day 반복 실험 결과, 회수율은 96.0-103.1 %, 100.0-102.2 %이였으며, RSD는 0.5-3.3 %, 0.9-3.8 %로 산출되었다. 측정불확도는 매트릭스 및 측정 농도에 따라 1.71-12.43%로 평가되었다. 또한, 확립된 분석법의 적용성 검토를 위해서 비트레드 색소를 사용한 가공식품 26종을 분석한 결과, betanine과 isobetanine을 정량 할 수 있었다 (8.4-3,823.4 mg/kg). Red beet (Beta vulgaris L.) is a root vegetable and a popular functional food ingredient of dark red-purple appearance due largely to betacyanins, principally betanine (75-95%) and its isomer, isobetanine (15-45%). This study developed an analytical method for beet red in terms of betanine and isobetanine in processed food products labeled with beet red as a food additive. High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) was used with a C₁₈ column. Linearity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision and uncertainty in measurement were calculated for method validation. Matrix-matched calibration was applied to the candy, ice cream, and cocoa product, respectively, and R² was ≥0.9998, showing a high level of linearity. The LOD and LOQ were 0.16 to 0.32 and 0.48 to 0.97 mg/L, respectively. As a result of repeated intra-day and interday experiments to validate the accuracy and precision of the analytical method, the recovery rates were 96.0-103.1% and 100.0-102.2%, respectively and the RSD% was 0.5-3.3% and 0.9-3.8%, respectively. Moreover, the measurement uncertainty was estimated to be 1.71-12.43% depending on the matrix and the measured concentration. In this study, betanine and isobetanine were quantified (8.4-3,823.4 mg/kg) by applying the developed analytical method to processed food products (n= 26; e.g., candy, ice cream, and other processed foods) labeled with beet red as a food additive.

Gamma rays as an effective tool for removing undesirable color without adverse changes in biological activities of red beet extracts

Lee, Seung Sik,Lee, Eun Mi,Hong, Sung Hyun,Bai, Hyoung-Woo,Lee, In Chul,Chung, Byung Yeoup Elsevier 2012 Radiation physics and chemistry Vol.81 No.8

<P><B>Abstract</B></P><P>The ethanolic extracts of red beet (<I>Beta vulgaris</I> L.) hairy root were used to investigate the removal of color and improvement of biological activity for enhanced industrial applications. The extracts were exposed to gamma rays ranging from 2.5 to 30kGy. The red beet hairy root is composed of two major red-colorants, betanin and isobetanin. Gamma ray radiation at 5kGy remarkably reduced the levels of the major colorants by 94% and the reddish color was eliminated by doses greater than 10kGy. Color removal was likely due to the gamma ray radiolysis of ethanol. Although details on the mechanism responsible for the decay of the chromophore have not been entirely determined, our results suggest that the free radicals that are produced during this process are capable of destroying the chromophore group in isobetanin, thus bleaching the substrate solution. In spite of the degradation of the major colorants, the biological activities of constituents of the extract such as DPPH radical scavenging and tyrosinase inhibition were negligibly affected by the gamma ray radiation up to 20kGy. The antioxidant activity was 92.7% in control samples and 90.0–92.0% in irradiated samples (2.5–20kGy), and a slight decrease to 87.5% was observed for gamma ray radiation at 30kGy. In addition, tyrosinase inhibition activity has also the same pattern; the activity is slightly increased from 50.7% of control to 49.1–52.8% of irradiated samples (2.5–20kGy) with a 46.8% at 30kGy.</P> <P><B>Highlights</B></P><P>► Gamma ray radiation at 5kGy remarkably reduced the levels of the major colorants. ► The reddish color was eliminated by doses greater than 10kGy. ► The biological activities of constituents of the extract were negligibly affected by the gamma ray.</P>

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

Jin, Sang-Keun,Choi, Jung-Seok,Moon, Sung-Sil,Jeong, Jin-Yeon,Kim, Gap-Don Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at $4^{\circ}C$ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

레드비트를 이용한 돈육 유화형 소시지의 아질산염 대체 효과

이강민,이장현,김학연 공주대학교 자원과학연구소 2019 자원과학연구 Vol.1 No.1

This study was to investigated the effect of nitrite substitution of pork emulsion sausage with various levels of Red Beet powder (0%, 1%, 2%, 3%). Proximate composition of pork emulsion containing 3% Red Beet showed the highest protein content (p<0.05). The ash content of pork emulsion containing 2% and 3% Red Beet powder were higher than control (p<0.05). The pH levels of cooked samples were significantly decreased with increasing Red Beet powder level (p<0.05). Both before and after heating, the lightness values downward trend with increasing amount of Red Beet powder. The redness and yellowness values of cooked samples were containing Red Beet powder was significantly higher than control (p<0.05). In cooking yield, treatment containing 3% Red Beet powder was significantly higher than control (p<0.05). Treatment added 3% Red Beet powder showed higher values than control in water holding capacity. Treatment added 2% Red Beet powder was significantly higher values than control in cohesiveness (p<0.05). The chewiness of pork emulsion containing 2% and 3% Red Beet powder were higher than control (p<0.05). The results show that containing 3% Red Beet pork emulsion sausage had better physicochemical properties than control. Therefore, proper content of Red Beet was determined to 3% for the substitution of sodium nitrite.

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

진상근,최정석,Sung-Sil Moon,Jin-Yeon Jeong,김갑돈 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate theeffect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was preparedas a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantlyincreased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreasedby the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d ofcold storage at 4°C (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evalua-tion also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor,tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be agood natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration andextraction as a juice, to be used as an antioxidant in meat products.

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Yun-sang Choi,Tae-kyung Kim,Ki-hong Jeon,Jong-dae Park,Hyun-wook Kim,Ko-eun Hwang,Young-boong Kim 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.2

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p< 0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.