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http://dx.doi.org/10.5851/kosfa.2020.e63

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

Jeong, Jong Youn (School of Food Biotechnology & Nutrition, Kyungsung University)
Bae, Su Min (School of Food Biotechnology & Nutrition, Kyungsung University)
Yoon, Jiye (School of Food Biotechnology & Nutrition, Kyungsung University)
Jeong, Da Hun (School of Food Biotechnology & Nutrition, Kyungsung University)
Gwak, Seung Hwa (School of Food Biotechnology & Nutrition, Kyungsung University)
Publication Information
Food Science of Animal Resources / v.40, no.5, 2020 , pp. 831-843 More about this Journal
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.
Keywords
alternatively cured meat; sodium nitrite; Chinese cabbage powder; radish powder; spinach powder;
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Times Cited By KSCI : 10  (Citation Analysis)
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