Colour optimization of Egyptian fresh beef sausage by natural colourants

To optimize the red colour as well as to avoid or at least to minimize the use of nitrite in Egyptian fresh beef sausages, different natural colourants such as angkak, canthaxanthin and commercial as well as local prepared red beet juice were applied at different doses. Total volatile nitrogen (TVN), free fatty acids (FFA), thiobarbituric acid value (TBA), curing pigments percentage, total aerobic bacterial count and sensory evaluation were studied during a storage period of 30 days at - 18 degrees C. The quality of Egyptian fresh beef sausage can be improved by the application of natural colourants, especially by the use of 1 or 2 g angkak per kg sausage.