Combined Use of Black Barberry (Berberis crataegina L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage

Effects of combined use of black barberry (Berberis crataegina L.) extract and sodium nitrite on the quality and shelf life of cooked beef sausages were investigated. Different concentrations of the extract (30, 60 and 90 mg kg1) in combination with nitrite (30, 60 and 90 mg kg1) were added to sausage formulations.. Total viable counts, pH, proximate analysis, residual nitrite level, lipid oxidation, color and sensory data were studied against the blank and control samples during the storage for 30 days at 4°C. A gradual decrease in the nitrite level was observed during the storage for all samples studied. Samples using the extract from this study showed similar redness but lower lightness when compared to the control sausage sample with 120 mg kg1 sodium nitrite. Sensory evaluation of the samples indicated similar results to those of the control. Accordingly, there is a potential benefit for partial replacement of sodium nitrite with barberry extract in the cured meat products.