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Asian-Australas J Anim Sci. 2019 Feb 7:1603-1610. doi: 10.5713/ajas.18.0903. [Epub ahead of print]

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin.

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Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
World Institute of Kimchi an Annex of Korea Food Research Institute, Gwangju 61755, Korea.



The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin.


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.


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 (VBN); however, thiobarbituric acid reactive substance (TBARS) 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).


Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.


Cured Pork Loin; Natural Nitrite; Spinach; Synthetic Nitrite

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