Color Stability and Sensory Attributes of Chicken Frankfurters Made With Betalains and Potassium Sorbate Versus Sodium Nitrite

Abstract

Chicken frankfurters made with 0.48% liquid beet juice concentrate containing betalains plus 0.20% potassium sorbate were compared to frankfurters made with sodium nitrite. The color of frankfurters made with natural pigments was more stable than nitrite-franks when exposed to light and oxygen over a 20-d storage period. Sensory panelists were unable to detect a difference between the flavor or texture of the experimental franks when tested under red light to mask color differences. There were no significant differences between Warner Bratzler shear values for franks from the two treatments.