Abstract
This study investigated fermented radish and beetroot powders as whole pre-converted vegetable matrices in beef sausages. Six formulations were prepared: a nitrite-free control, a sodium nitrite control (156 mg/kg), and sausages containing 3% or 6% fermented radish/beetroot powder. Samples were analyzed at day 0, day 5, and day 10 for residual nitrite, phenolic content, DPPH activity, TBARS, pH, color, microbial load, and sensory attributes. Sodium nitrite maintained the highest residual nitrite and cured-color response. Among vegetable treatments, 6% fermented radish (R6) showed the highest residual nitrite and phenolic content at day 10, whereas 3% fermented radish (R3) showed the highest DPPH activity and lowest TBARS at day 5. All treated sausages had lower microbial counts than the nitrite-free control at day 5. At day 10, 3% fermented beetroot (B3) showed the lowest TBARS and microbial load, while 6% fermented beetroot (B6) maintained acceptability comparable to sodium nitrite. Overall, fermented radish and beetroot powders showed potential as natural curing matrices for beef sausages.