This study investigated the effects of the addition levels of white kimchi powder
and acerola juice powder, as natural sources of sodium nitrite and sodium
ascorbate, on the quality of cooked ground pork products. Freeze-dried white
kimchi powder was prepared and used after fermentation for 2 wk. Six treatments
were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate),
treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and
0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder,
0.02% starter culture, and 0.2% acerola juice powder), treatment 3
(0.4% white kimchi powder, 0.04% starter culture, and 0.1%
acerola juice powder), treatment 4 (0.4% white kimchi powder,
0.04% starter culture, and 0.2% acerola juice powder), and
treatment 5 (0.4% celery powder, 0.04% starter culture, and
0.2% acerola juice powder). The pH values were decreased (p<0.05)
because of lower pH of acerola juice powder, resulting in lower cooking yields
(p<0.05) in these treatments. CIE L* and CIE a* values of indirectly
cured meat products were not different (p>0.05) from the sodium
nitrite-added control. However, indirectly cured meat products showed lower
(p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl
hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had
higher (p<0.05) total pigment contents and lipid oxidation than the
control. This study indicates that white kimchi powder coupled with acerola
juice powder has substantial potential to substitute synthetic nitrite to
naturally cured meat products, which could be favored by consumers seeking clean
label products.
This study investigated the potential for using vegetable powders as a natural
replacement for sodium nitrite and their effects on the physicochemical
characteristics of alternatively cured pork products. We analyzed pork products
subjected to four treatments: control (0.015% sodium nitrite), Chinese
cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish
powder (RP) treatment (0.4% radish powder), and spinach powder (SP)
treatment (0.4% spinach powder). Among the vegetable powders prepared in
this study, SP had the highest (p<0.05) nitrate content, while CCP had
the lowest (p<0.05). The cooking yields from these treatments were not
significantly different from each other. However, the products with vegetable
powders had higher (p<0.05) pH and thiobarbituric acid reactive
substances values than the control. Pork products with vegetable powders also
showed lower CIE L* values and higher CIE b* values than the nitrite-added
control. RP treatment had similar (p>0.05) CIE a* values to the control,
while SP treatment had the lowest (p<0.05) CIE a* values. The residual
nitrite content was lower (p<0.05) in the vegetable powder added pork
products than in the control, although nitrosyl hemochrome and total pigment
contents in the CCP and RP treatments were similar (p>0.05) to those in
the control. The control, CCP, and RP treatments showed curing efficiencies
greater than 80%, indicating that CCP and RP would be promising potential
replacements for sodium nitrite. The results of this study suggest that RP may
be a suitable natural replacement for sodium nitrite to produce alternatively
cured meat products, compared to other leafy vegetable powders.
This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (−) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.
The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE L* values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE a* and CIE b* values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.
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