ISSN : 2663-2187

Natural Red Currant and Beet Juices As a Source of Natural Coloring Agents for Minced Meat Semi-Finished Products

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Olga Kriger, Alexandra Maidanova, Stanislav Sukhikh, and Olga Babich
» doi: 10.33472/AFJBS.6.6.2024.8298-8305

Abstract

Food additives have a direct impact on the development of the food market. The aim of this study was to develop recipes for minced semi-finished products colored and enriched with food coloring agents based on beet and red currant. Analysis of the biochemical composition of vitamins in minced meat with the coloring agents showed that the coloring with a mixture of dried red currant juice and beetroot contained more ascorbic acid (vitamin C – 1.12 mg/100 g) and β-carotene (vitamin A – 0. 49 mg/100 g) in comparison with the dried beet coloring (vitamin C – 0.98 mg/100 g), (vitamin A – 0.46 mg/100 g), but less in comparison with the red currant coloring (vitamin C – 1.68 mg/100 g), (vitamin A – 0.56 mg/100 g). Studies on minced meat with coloring agents for storage and heat treatment revealed that the coloring agent derived from dry beet juice is the most stable, but stabilizers are more appropriate, as they can reduce color changes by up to 30%. The studied coloring agents are recommended to be used for coloring raw chicken, beef, and pork minced meats.

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