• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1603-1610
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• 2019

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.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.325-328
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• 2006

In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.

• 한국축산식품학회지
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• 제41권2호
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• 한국식품영양과학회지
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• 제34권8호
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• pp.1293-1296
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• 2005

일상 식생활에서 널리 섭취하고 있는 식용 및 미식용인 16종의 해조류를 사용하여 니트로사민의 직접적인 생성인자인 아질산염 소거작용에 관하여 검토하였다. 그 결과, 갈조류의 경우가 녹조류 및 홍조류에 비해 우수한 분해효과를 나타내었으며 갈조류 중에서도 다시마과의 감태, 곰피, 구멍쇠 미역이 뛰어난 아질산염 분해효과를 나타내었다. 또한 각 시료 모두 pH의존성이 크게 나타나 pH 4.2 및 6.0에서 보다 pH 1.2에서 아질산염 분해효과가 뛰어났으며 아질산염 분해효과가 우수할수록 환원력이 높아 아질산염 분해능과 환원력은 밀접한 관련성을 나타내었다.

• 한국축산식품학회지
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• 제37권3호
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• pp.418-428
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• 2017

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

• 농업과학연구
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• 제45권1호
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• pp.94-104
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• 2018

Nitrite is an essential additive for cured meat product. Plasma is ionized gas and reactive nitrogen species in plasma can be infused into meat batter and subsequently generate nitrites by reaction with water molecules after plasma treatment. However, the increase of nitrite in meat batter is limited with direct treatment of atmospheric pressure cold plasma because of the increase of meat batter temperature. Therefore, this study investigated the influence of indirect treatment of atmospheric pressure cold plasma on the physicochemical properties of meat batter. Meat batter was indirectly treated with plasma at 1.5 kW for 60 min. The pH of meat batter decreased while the temperature increased with plasma treatment time. The total aerobic bacterial count of meat batter was not affected by plasma treatment. The nitrite content of meat batter was increased to 377.68 mg/kg after 60 min of plasma treatment. The residual nitrite content of cooked meat batter also increased with plasma treatment time. The CIE $a^*$-value of cooked meat batter increased. As plasma treatment time increased, lipid oxidation tended to increase and protein oxidation significantly increased. According to these results, the indirect treatment of atmospheric pressure cold plasma can be used as a new curing method for replacing synthetic nitrite salts.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.394-404
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• 2021

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

• 한국축산식품학회지
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• 제40권6호
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• pp.980-989
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• 2020

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO₂^- content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.

• 한국식품과학회지
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• 제21권5호
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• pp.662-668
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• 1989

훈연처리 중 4가지 습도(98%, 75%, 50%, 35%)가 Canadian bacon 품질에 미치는 영향을 알아보기 위해서 염지육색, pH, 진유 아질산량, 페놀 축적, TBA치 그리고 수율을 측정하였다. 높은 습도에서 생산된 제품은 높은 발색율과 낮은 pH 치를 나타내었으며, 낮은 습도일수록 잔유 아질산량이 높았다. 또한 높은 습도에서는 페놀 축적량과 TBA 치가 높았으며 가장 낮은 습도에서는 수율이 가장 높았다.

• Applied Biological Chemistry
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• 제33권2호
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• pp.147-153
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• 1990

향신료의 첨가가 육제품에서 아질산염의 효과에 미치는 역할을 구명하기 위하여, 마쇄한 돈육에 8가지 향신료, ascorbic acid, nitrite를 첨가한 다음, 가열하지 않거나, $70^{\circ}C$ 30분 또는 $121^{\circ}C$ 15분 가열처리한 모델식품을 $5.5^{\circ}C$에서 12일간 저장하면서 pH, 아질산염 잔존량, 적색도, TBA값, 항생역가 등을 측정한 결과 비 가열 시료의 PH는 $5.6{\sim}5.8$로 일정하였으나 아질산염, anise, ascorbic acid, black pepper 처리구의 경우에는 5일 후에 급상승하여 12일 후에는 $6.7{\sim}7.8$로 상승하였다. 한편 $70^{\circ}C$ 및 $121^{\circ}C$로 가열구는 $5.9{\sim}6.1$로 거의 변화가 없었다. 아질산염량은 첫날에 큰 감소를 보이며, 저장기일에 따른 감소효과는 ascorbic acid구가 가장 높고, clove, eugenol, thyme도 상당한 효과를 보였으나 peppermint구는 효과가 적었다. 시료의 적색도는 대조구 보다 낮은 peppermint를 제외하면 ascorbic acid, clove, eugenol, thyme, anise, blackpepper, coriander, rosemary처리구가 대조구 보다 높았으며 그중 ascorbic acid, clove, eugenol첨가구의 경우 저장 12시간 후에 $2{\sim}3$정도 높았다. TBA가는 clove, eugenol, ascorbic acid처리구가 아질산염만 처리한 구보다 $4{\sim}6.5$정도 낮아 강력한 항산화성을 나타냈다. 미생물의 생육을 저해하는 항생역가는 Penicillium에 대해 clove, eugenol, peppermint, thyme 처리구가 강력하였으며, Salmonella에서는 모든 처리구에서 다같이 어느정도의 저해 역가를 나타냈다. 따라서 eugenol, clove, thyme oil을 육제품에 첨가하면 아질산염의 첨가량을 줄일 수 있을 것이다.