Study of optimization of natural nitrite source production from spinach |
Kim, Tae-Kyung
(Food Processing Research Center, Korea Food Research Institute)
Seo, Dong-Ho (Food Processing Research Center, Korea Food Research Institute) Sung, Jung-Min (Food Processing Research Center, Korea Food Research Institute) Ku, Su-Kyung (Food Processing Research Center, Korea Food Research Institute) Jeon, Ki-Hong (Food Processing Research Center, Korea Food Research Institute) Kim, Young-Boong (Food Processing Research Center, Korea Food Research Institute) Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute) |
1 | Kim TK, Kim YB, Jeon KH, Park JD, Sung JM, Choi HW, Hwang KE, Choi YS. Effect of fermented spinach as sources of pre-converted nitrite on color development of cured pork loin. Korean J. Food Sci. An. 37: 96-104 (2017) |
2 | Casaburi A, Blaiotta G, Mauriello G, Pepe O, Villani G. Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages. Meat Sci. 71: 643-650 (2005) DOI |
3 | AOAC. Official Method of Analysis Intl. 15th ed. Method 973.31. Association of Official Analytical Chemists, Arilington, VA, USA (1990). |
4 | Lee KT, Kang JO, Kim CJ, Lee M, Lee SK, Lee JY, Lee JW, Cho SH, Joo ST, Chin KB, Choi SH. Studies on the regulation for use, metabolism, intake, and safety of sodium nitrite in meat products. Korean J. Food Sci. An. 25: 103-120 (2005) |
5 | Krause BL, Sebranek JG, Rust RE, Mendonca A. Incubation of curing brines for the production of ready-to-eat, uncured, nonitrite-or-nitrate-added, ground, cooked and sliced ham. Meat Sci. 89: 507-513 (2011) DOI |
6 | Hung Y, Kok TM, Verbeke W. Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. Meat Sci. 121: 119-126 (2016) DOI |
7 | Hammes WP, Bantleon A, Min S. Lactic acid bacteria in meat fermentation. FEMS Microbiol. Lett. 87: 165-174 (1990) DOI |
8 | Grimoud J, Durand H, Courtin C, Monsan P, Ouarne F, Theodorou V, Roques C. In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics. Anaerobe 16: 493-500 (2010) DOI |
9 | Acton JC, Dick RL, Norris EL. Utilization of various carbohydrates in fermented sausage. Food Sci. 42: 174-178 (1977) DOI |