• Food Science of Animal Resources
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• v.31 no.5
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• pp.641-648
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• 2011

This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (${\leq}50{\mu}g/g$), 200 MPa of pressure alone (P) did not develop the cured meat color (p>0.05). Thermal treatment (T) showed curing pigmentation (higher CIE L* and CIE a*), and the impacts were more effective when pressure was combined with thermal treatment (PT). In contrast, nitrite levels did not contribute to the cured meat color when ${\geq}200{\mu}g/g$ of nitrite was added to the meat. At high nitrite levels, although the typical cured color that is induced by thermal treatment did not present by pressure alone, the PT treatment still showed a pinker color with low residual nitrite content compared to the T treatment. The higher the pressure level (300 MPa), the greater the cured meat pigmentation with lower residual nitrite. Therefore, the present study demonstrates the possible application of high pressure, both for cured pigmentation and reducing residual nitrite, respective to typical thermal treatments.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1105-1111
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• 2010

In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment (30-$90^{\circ}C$) on lipolysis, peroxide, TBA, proteolysis, and residual nitrite values of sucuk were investigated using response surface methodology. The ripening period significantly (p<0.01) increased lipolysis, peroxide, TBA, and proteolysis values and decreased residual nitrite values. The effects of additional nitrite levels were found to significantly affect peroxide and residual nitrite values. Significant amounts of the additional nitrite levels were reduced during processing and on the first day of ripening periods.

• Journal of Nutrition and Health
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• v.15 no.3
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• pp.186-193
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• 1982

Dry hams and sausages we re processed manually under the environmental conditions in Seoul, Korea, by addition with $NaNO_2$ - equivalent of 264ppm and 185ppm, respectively. The residual nitrites levels throughout the processing and storage periods were 32-67 ppm which are below the maximum legal allowance of 70ppm . The nitrites showed the highest levels at 2- weeks processing of dry sausages and at 5-weeks processing of dry hams, and the levels were gradually decreased thereafter. The residual nitrites in sausages dried in intestinal cases were lower and dropped below 10ppm after 3-weeks processing. The dry hams processed in summer also contained lower levels of nitrites, below 10ppm after 4-weeks processing. The levels of residual nitrates, however, showed highest when that of nitrites were lowest and were increased gradually with the duration of storage.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.741-745
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• 2002

Effect of gamma irradiation on inhibition of microbial growth and reduction of residual nitrite level in cooked pork sausage were studied during 4 weeks of storage at $4^{\circ}C$. Irradiation at 5 and 10 kGy significantly reduced the number of total aerobic bacteria and almost eliminated coliform bacteria. Irradiation reduced the content of residual nitrite in cooked pork sausage in a dose-dependent manner, and among packaging methods, the sausage with $CO_2$ (100%) packaging was the lowest level of residual nitrite. Results indicate that the irradiation combined with packaging is a useful technology to reduce the residual nitrite in cooked pork sausage.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.299-307
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• 2007

Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at $4^{\circ}C$. On the other hand, when stored at $-20^{\circ}C$, the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.299-308
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• 2003

Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1％) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.617-625
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• 2016

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.178-184
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• 2014

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was most effective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GM added sausages alone (p<0.05). The color values of all treatments were significantly affected by adding GM (either alone or with AC). Additionally, the total color difference (${\Delta}E$) and hue angle ($H^{\circ}$) values of treatments added with GM were higher than those of the control as the amount of GM increased (p<0.05). However, there were no significant differences in the pH values between the control and all treatments during the storage period (p>0.05). Our results showed possible applications of antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.370-374
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• 1999

This study was carried out to some properties and curring effect of drip obtained from frozen-thawed park loin ham belly and imported belly by thawing process at 4$^{\circ}C$. Moisture content and pH value of drips were 88.05~90.85% and 5,72~6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8,76 and8,13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid proline glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing and total plate counts in drip with nitrite did not reach 1$\times$105CFU/g until 7 days.