Celery Juice Powder Used as Nitrite Substitute in Sliced Vacuum‐Packaged Turkey Bologna Stored at 4C for 10 Weeks Under Retail Display Light

Abstract

Antimicrobial and physicochemical properties of cherry powder (CH) and celery powder containing pre-generated nitrite (celery juice powder, CJP) were evaluated in turkey bologna with 156 ppm modern cure/550 ppm sodium erythorbate (control-T1), 0.20% CJP (T2), 0.20% CJP/0.20% CH (T3), or 156 ppm CJP/ 469 ppm CH (T4). T4 had "vegetable/woody" aftertaste with lower (P < 0.05) appearance, aroma and overall acceptability than all other treatments. Lactic acid bacteria were similar for T1 and T4 during 4-10 weeks. T4 had lower (P < 0.05) anaerobic counts and L* values, and higher a*, b* and chroma than all other treatments. T2 had greater (P < 0.05) hue angles than TI and T4 during storage. Thiobarbituric acid-reactive substances (except weeks 4 and 5), pH, fat and ash were similar among all treatments. Moisture was higher (P < 0.05) for T4 than all other treatments, which was attributed to CJP content of at least 50% carbohydrate and 8.0% crude protein. T4 had similar antimicrobial properties, but lacked flavor and color of T1, which suggested additional purification of CJP to reduce carbohydrate.

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

“…On the contrary, Krause et al [15] reported no significant reduction in lipid oxidation following treatment with fermented vegetable powder compared to treatment with sodium nitrite. Djeri and Williams [16] also reported no significant change in TBARS value of turkey bologna cured with celery juice powder or sodium nitrite upon storage at 4°C for 10 weeks. is suggested that nitrite from celery juice showed an antioxidant effect similar to that of the synthetic nitrite.…”

“…Krause et al [15] indicated that nitrite derived from natural sources is currently being used on a large scale to develop the reddish pink color of meat products. It has been reported that nitrate present in vegetables can be reduced to nitrite by adding starter cultures during the curing process of meat products [16]. According to Choi et al [14], nitrate is converted to nitrite by the nitrogen cycle of microorganisms for rapidly being cured meat products before the formulation of meat products through the pregeneration process.…”

“…Spinach (Spinacea oleracea) is consumed mainly for its nutritional content such as carotenes, vitamin C, calcium, and iron [17]. Spinach has been shown to contain nitrate levels as high as 2,470 ppm [16,18]. us, nitrate present in spinach can be used as a good source of nitrite.…”

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

“…Djeri and Williams (2014) showed that pre-converted nitrite from celery powder had properties that are similar to those of synthetic nitrite. However, celery powder contains several allergens, which raises additional concerns (Ballmer-Weber et al , 2002).…”

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

“…Unfortunately, nitrite addition can also result in the formation of carcinogenic, teratogenic and mutagenic N-nitrosamines due to its reaction with secondary or tertiary amines in meat proteins, unless antioxidant such as ascorbate is used to restrain the reaction (Li, Shao, Zhu, Zhou, & Xu, 2013). Since there is an increasing consumer's demand for natural products with less chemical additives (Messina, Bono, Renda, La Barbera, & Santulli, 2015), many attempts have been made to replace nitrite in the meat industry (Armenteros, Aristoy, & Toldr a, 2012;Djeri & Williams, 2014). However, only few substitutes have been used widely in meat products until now (Feng, Shao, & Chen, 2012).…”