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Fermented Radish and Beetroot Powder as Natural Sources of Nitrite in Beef Burger
Samar A Almohaimeed1, Fahad Y Al Juhaimi1, Elfadil E Babiker1
1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
Foods (Basel, Switzerland)
|May 27, 2026
Summary
Fermented radish and beetroot powders show promise as natural alternatives to synthetic nitrites in beef burgers. These clean-label ingredients enhance quality, stability, and sensory acceptance during refrigerated storage.
Area of Science:
- Food Science
- Meat Science
- Natural Product Chemistry
Background:
- Synthetic nitrites in processed meats raise health concerns, driving demand for clean-label alternatives.
- Natural sources of bioactive compounds are sought for meat preservation and quality enhancement.
Purpose of the Study:
- To evaluate fermented radish and beetroot powders as natural nitrite sources for beef burgers.
- To assess their impact on physicochemical, oxidative, microbial, and sensory properties during refrigerated storage.
Main Methods:
- Beef burgers were formulated with fermented radish (R3, R6) and beetroot (B3, B6) powders.
- Compared against negative (no additive) and positive (sodium nitrite) controls over 14 days.
- Evaluated physicochemical, color, oxidative, microbial, and sensory attributes.
Main Results:
- Radish and beetroot treatments improved color, reduced lipid oxidation, and controlled microbes versus the negative control.
- R3 (3% fermented radish) demonstrated superior performance, enhancing phenolics and antioxidant activity.
- Natural treatments matched or exceeded the positive control in cooking yield, sensory acceptance, and reduced shrinkage.
Conclusions:
- Fermented radish and beetroot powders are viable clean-label alternatives to synthetic nitrites.
- R3 shows significant potential for improving quality and shelf-life of raw beef burgers.
- These natural ingredients offer enhanced bioactive properties and consumer acceptance.
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