• Food Science of Animal Resources
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• v.41 no.5
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.950-966
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• 2021

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a^* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.502-511
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• 2023

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when dongchimi was fermented at 0℃ for 1 wk. The fermented dongchimi was powdered and added to the sausages. Emulsion-type sausages were prepared with 0.25% (treatment 1), 0.35% (treatment 2), 0.45% (treatment 3), or 0.55% (treatment 4) dongchimi powder, with 0.01% sodium nitrite-treated (control 1) and 0.40% celery powder-treated (control 2) sausages as controls. There were not different (p>0.05) in the pH, cooking yield, CIE L^*, and CIE a^* between the control 1 and treatments 2, 3, and 4. CIE b^* was significantly higher (p<0.05) in the control 2 and lower (p<0.05) in the control 1 than that in the other groups. Treatment 4 and control 1 had similar contents of residual nitrite, nitrosyl hemochrome, and total pigment. Additionally, treatment 4 exhibited a significantly better (p<0.05) curing efficiency than the control 1. However, naturally cured sausages showed higher (p<0.05) lipid oxidation than the control 1. This study suggests that the use of more than 0.35% dongchimi powder could replace sodium nitrite or celery powder as curing agents for emulsion-type sausages.