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Meat Sci. 2019 Jun;152:141-145. doi: 10.1016/j.meatsci.2019.02.015. Epub 2019 Mar 1.

Quality characteristics of pork loin cured with green nitrite source and some organic acids.

Author information

1
Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
2
Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA.
3
World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju 61755, Republic of Korea.
4
Department of Food Scinece and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
5
Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea. Electronic address: kcys0517@kfri.re.kr.

Abstract

This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.

KEYWORDS:

Ascorbic acid; Cured meat; Natural; Nitrite; Organic acid

PMID:
30827821
DOI:
10.1016/j.meatsci.2019.02.015
[Indexed for MEDLINE]

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