Format

Send to

Choose Destination
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.

Author information

1
Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
2
World Institute of Kimchi an Annex of Korea Food Research Institute, Gwangju 61755, Korea.

Abstract

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 (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).

Conclusion:

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

KEYWORDS:

Cured Pork Loin; Natural Nitrite; Spinach; Synthetic Nitrite

Supplemental Content

Full text links

Icon for Publishing M2Community Icon for PubMed Central
Loading ...
Support Center