Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

Abstract

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

“…Moreover, the alternatively cured pork products had lower (p<0.05) residual nitrite content than control, while RP treatment were not different from CCP and SP treatments. Other studies have also reported similar trends, with lower residual nitrite content being reported in products cured with vegetable sources and nitrate-reducing starter cultures ( Choi et al, 2020 ; Krause et al., 2011 ; Riel et al, 2017 ; Sebranek and Bacus, 2007 ; Shin et al, 2017 ). Shin et al (2017) reported that the pork patties with Swiss chard or celery powder showed a lower residual nitrite content than those with sodium nitrite.…”

“…Other studies have also reported similar trends, with lower residual nitrite content being reported in products cured with vegetable sources and nitrate-reducing starter cultures ( Choi et al, 2020 ; Krause et al., 2011 ; Riel et al, 2017 ; Sebranek and Bacus, 2007 ; Shin et al, 2017 ). Shin et al (2017) reported that the pork patties with Swiss chard or celery powder showed a lower residual nitrite content than those with sodium nitrite. In addition, the results obtained in this study suggest that the nitrite contents in the alternatively cured products could be lower than those in the control containing 150 ppm nitrite, because the initial nitrate levels (122 ppm) in the vegetable powders were relatively lower, even if the added nitrate was completely converted to nitrite after incubation.…”

“… Sucu and Turp (2018) reported that the addition of beetroot powder increased the redness of Turkish fermented beef sausages and resulted in sensory properties comparable to those of control treated with 150 ppm sodium nitrite during storage. Shin et al (2017) found that pork patties with pre-converted nitrite from Swiss chard had higher levels of nitrosoheme pigment and redness than control with sodium nitrite. However, standardizing nitrite/nitrate concentrations in vegetable powder before meat processing may be important for industrial applications, but this control has not been considered in most of the aforementioned studies.…”

“…Another disadvantage with the use of celery is the prevalence of allergic reactions to celery among consumers ( Ballmer-Weber et al, 2002 ). Researchers have previously attempted to develop alternatively cured meat products using beetroot ( Sucu and Turp, 2018 ), spinach ( Gabaza et al, 2013 ; Kim et al, 2019a ), Swiss chard ( Shin et al, 2017 ), and parsley ( Riel et al, 2017 ) as nitrate sources. Sucu and Turp (2018) reported that the addition of beetroot powder increased the redness of Turkish fermented beef sausages and resulted in sensory properties comparable to those of control treated with 150 ppm sodium nitrite during storage.…”

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

“…Addition of synthetic nitrite has several key functions in the processing of meat and meat products [5]. It imparts a remarkable reddish pink color and a characteristic avor to meat products.…”