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http://dx.doi.org/10.5713/ajas.18.0903

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin  

Kim, Tae-Kyung (Research Group of Food Processing, Korean Food Research Institute)
Lee, Mi-Ai (World Institute of Kimchi an Annex of Korea Food Research Institute)
Sung, Jung-Min (Research Group of Food Processing, Korean Food Research Institute)
Jeon, Ki-Hong (Research Group of Food Processing, Korean Food Research Institute)
Kim, Young-Boong (Research Group of Food Processing, Korean Food Research Institute)
Choi, Yun-Sang (Research Group of Food Processing, Korean Food Research Institute)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.32, no.10, 2019 , pp. 1603-1610 More about this Journal
Abstract
Objective: The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods: The following treatments were prepared using brine (8% [w/v] salt): Control (-), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results: Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion: Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.
Keywords
Spinach; Natural Nitrite; Synthetic Nitrite; Cured Pork Loin;
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Times Cited By KSCI : 10  (Citation Analysis)
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