• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.922-932
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• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.344-352
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• 1984

In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.8
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• pp.1173-1177
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• 2000

This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with $10^7CFU/g$ of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at $20{^{\circ}C}$ or $30{^{\circ}C}$ for 3 days and then color, residue nitrite, nitrosyl pigment and residue nitrate were determined. The results indicated that samples inoculated with S. xylosus had higher a- and b- values due to nitrate reduction and pigment production after 3 days curing and these values were higher at the higher curing temperature. The nitrosyl pigment of the samples with S. xylosus had highest values after 3 days curing at both $20{^{\circ}C}$ and $30{^{\circ}C}$. However, sample inoculated with S. carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At $30{^{\circ}C}$ as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at $20{^{\circ}C}$. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at $20{^{\circ}C}$ or $30{^{\circ}C}$. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.896-903
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• 2015

The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.125-135
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• 1988

In recent years, the presence of N-nitrosamine, which was produced by the interaction of nitrite and secondary amine, in the fermented foods has been the subject of considerable interest and controversy. In this experiment, the levels of N-nitrosamine such as N-nitrosodimethylamine(NDMA), N-nitrosodiethylamine(NDEA) and N-nitrosodipropylamine(NDPA) in the Korean ordinary soysauce, which were added with ascorbic acid, sorbic acid, and sodium benzoate in the making of it were analyzed by low resolution mass spectrometry, and then the changes of dimethylamine(DMA), nitrate and nitrite nitrogen during the fermentation of it were observed. The contents of DMA nitrogen increased during the fermentation of Korean ordinary soysauce, continuously, but those of DMA nitrogen in the soysauce which had been added with ascorbic acid were inhibited, considerably, until the fermentation of 70days. The levels of nitrate nitrogen during the fermentation of Korean ordinary soysauee decreased, while those of nitrite nitrogen increased. The soysauce which had been incoporated with ascorbic acid in the making of it showed low amounts of nitrite. The concentration of NDMA in the control sample were 2.7 and $8.5{\mu}g/kg$ after the fermentation of 30 and 60 days, respectively, those of NDMA increased during the fermentation of Korean ordinary soysauce, but NDEA and NDPA in all of the soysauce were not detected. The samples were treated with ascorbic acid, sorbic acid, and sodium benzoate in the making of Korean ordinary soysauce were turn out to be effective in preventing the formation of NDMA. Inhibitive actions from food additives as above were, respectively, $82.2{\sim}87.0%$(ascorbic acid), $25.9{\sim}65.4%$(sorbic acid) an $13.2{\sim}63.5%$ (sodium benzoate) in comparison with control sample during the fermentation of Korean ordinary soysauce. NDMA contents were detected below $1.5{\mu}g/kg$ in the soysauce, which food additives were mixed to the pure NaCI in the brewing of it. Free amino acids such as glutamic acid, proline, and histidine were proved to be inhibiting the formation of NDMA during the fermentation of Korean ordinary soysauce. This might be due to the reaction above amino acids and nitrite by Van Slyke reaction.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.572-575
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• 2005

The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.702-712
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• 2020

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO₂) alone (CON), without either NaNO₂ or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO₂ and 0.5% PP (SP1), and 0.011% NaNO₂ and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO₂ with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO₂ could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.957-965
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• 2006

This research was conducted to examine the usability of Dangui (Angelica gigas Nakai, Root) and Seungumcho (Angelica gigas Nakai, Leaf) as functional food in aspects of their functional components and nitrite scavenging ability. Analysis of proximate composition showed that Dangui contains more moisture, crude lipid and crude protein than Seungumcho. On the other hand, Seungumcho contains more than twice mont of crude ash and crude fiber than Dangui. Dangui showed higher contents in phosphorus, iron, magnesium, and Seungumcho showed higher contents in copper, calcium, sodium, potassium compare to each other. Substances such as calcium, magnesium and iron that showed high contents in Dangui and Seungumcho are the most important inorganic substances. Total dietary fiber(TDF) of Dangui, sum of IDF and SDF, was 24.2%, and Seungumcho showed 28.18%. vitamin C contents of a 29.690.33 mg/100g appeared only in Seunggumcho. Total phenol contents of Dangui was 0.100${\pm}$002% and that of Seungumcho 0.0900${\pm}$008%. Nnitrite Scavenging ability of both water soluble and methanol soluble extracts were more than 90% at pH 1.2, and it decreased as pH level adjusted to pH 4.2, pH and 6.0.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1493-1498
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• 2012

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

• Journal of the Korean Applied Science and Technology
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• v.21 no.3
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• pp.246-251
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• 2004

Diazotization of three aminopyridine such as 3-amino-2-chloropyridine, 5-amino-2-chloropyridine, and 3-aminopyridine were investigated. Preparation of pyridinediazonium tetrafluoroborates were carried out employing two different methods. Diazotization of aminopyridines with a chlorine substituent in the pyridine ring were conducted in acidic aqueous solution with sodium nitrite in 70% and 74% yields respectively. 3-Pyridinediazonium tetrafluoroborate without any ring subsituent was unstable in an aquous solution and the diazotiation of 3-aminopyridine was proceded in an anhydrous methylene chloride-etherial $BF_3$ solution with tert-butyl nitrite in 40% yield.