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Online Journal of Veterinary Research


Volume 26 (7): 582-586, 2022.


Effect of betacyanin and silymarin on pH, peroxides, fatty and thiobarbituric acids,

and phenotype traits of pastamera sausage.


Zaid IH Zainy1 AMS Alrubeii2 Hamza M AL-Khuza1


1Dept.Animal Production-Facu.Agric. University of Kufa, 2Dept.Animal Production-Coll.Agric.Sci.Engin.University of Baghdad, Iraq.




Zainy ZIH, Alrubeii AMS, AL-Khuza HM, Effect of betacyanin and silymarin on pH, peroxides, fatty and thiobarbituric acids, and phenotype traits of pastamera, Onl J Vet Res., 26 (7): 582-586, 2022. Beetroot betacyanin and camel mthistle silymarin have high antioxidant levels which could replace nitrite as preservative in pastamera sausageroot. Meat was processed to yield sausages of 75% veal meat and 25% pelvic and kidney fat, 1.5% salt, 0.5% sugar and 1% spice per kg. We then produced pastamera with 150 PPM nitrite, 1 and 2% betacyanin powder, 0.25 and 0.5% aqueous extract, 1 and 2% silymarin or 0.25 and 0.5% extract. Controls were untreated samples. Samples were sterilized in 15% NaCl with 1% Acetic Acid kept at 4 C 21 days and tested for pH, free fatty acids (FFA) thiobarbituric acid (TBA) and peroxides at 1, 7, 14 and 21 Days. Compared with Day 1, pH declined ~9-12% by 2 weeks storage in untreated control sausages whereas those with 2% silymarin powder or 0.5% beetroot betacyanin water extract declined (P < 0.01) ~13 to 22% and compared with controls ~6%. Free fatty acid increased ~70% by 3 weeks in untreated samples whereas in treated ones increased (P < 0.01) ~46%. Peroxide in controls increased 67% but only ~22% in treated samples. We find that Beetroot with betacyanin and camel thistle silymarin may preserve pastamera for up to 3 weeks at 4C.




Key words: Meat, nitrites, preservative, pH, Free fatty acids, peroxide.