Abstract:
The colorant and antioxidant activity of dried fruits of Goji Berry (GB) (Lycium chinense) and/or
butternut Pumpkin Powder (PP) (Cucurbita moschata) can be used for reduction of part of nitrites in cooked and
smoked meat products. Since many of these natural biological active substances are consumed together and
probably have the potential for synergistic interactions. The objective of this study was to establishe the potential of
to concentrations 0.5 and 1.0% of GB and/or PP separately or in combinations, as additives for processing of cooked
and smoked beef striploin with 1/2 reduced nitrite content. The separate use of GB or PP leads to certain
abnormalities in sensory quality and technological properties but the addition to the pikle a combination containing
1.0% of GB and 0.5% PP guarantee good quality, nise sensory properties and colour characteristics and inhibite the
oxidative changes in cooked and smoked beef striploin with a half reduced amounts of nitrites.
