Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chines...

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Published inFood science of animal resources Vol. 40; no. 5; pp. 831 - 843
Main Authors 정종연(Jong Youn Jeong), 배수민(Su Min Bae), 윤지예(Jiye Yoon), 정다훈(Da Hun Jeong), 곽승화(Seung Hwa Gwak)
Format Journal Article
LanguageKorean
Published 한국축산식품학회 30.09.2020
Korean Society for Food Science of Animal Resources
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ISSN2636-0772
2636-0780

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Abstract This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L⁎ values and higher CIE b⁎ values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a⁎ values to the control, while SP treatment had the lowest (p<0.05) CIE a⁎ values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.
AbstractList This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L⁎ values and higher CIE b⁎ values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a⁎ values to the control, while SP treatment had the lowest (p<0.05) CIE a⁎ values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.
Author 배수민(Su Min Bae)
곽승화(Seung Hwa Gwak)
윤지예(Jiye Yoon)
정종연(Jong Youn Jeong)
정다훈(Da Hun Jeong)
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alternatively cured meat
sodium nitrite
Chinese cabbage powder
radish powder
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TableOfContents Introduction Materials and Methods Results and Discussion Conclusion Conflicts of Interest Acknowledgements Author Contributions Ethics Approval References
Title Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products
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