Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi

강경훈,; 이수정,; 하은선,; 성낙주,; 김정균,; 김성현,; 김상현,; 정미자,

doi:10.3746/jkfn.2016.45.1.117

Cited by 10 publications

(3 citation statements)

References 14 publications

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“…Moreover, Chinese cabbage contains high concentrations of naturally occurring nitrate, which makes it a potential candidate for use as a natural alternative for meat products. Reportedly, the average nitrate content in fresh Chinese cabbage was 1,438.5 mg/kg ( Kang et al., 2016 ) or 1,740 mg/kg ( Chung et al, 2003 ) depending on the study. Thus, the nitrate concentration can increase following the drying process and a sufficient amount of nitrate will be supplied to the cured products in powder form ( Choi et al, 2020 ; Sindelar, 2006 ).…”

Section: Introductionmentioning

confidence: 99%

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

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Section: Introductionmentioning

confidence: 99%

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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“…Kimchi has also been reported to contain beneficial dietary fibers, minerals, amino acids, vitamins, and phytochemicals ( Kim and Shin, 1997 ; Patra et al, 2016 ). Furthermore, kimchi is a rich natural source of nitrite/nitrate because of the high nitrate content in its raw materials ( Kang et al, 2016 ). Recently, Choi et al (2020) attempted to replace synthetic nitrite and ascorbate with white kimchi powder and acerola juice powder in cooked pork products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Bae¹,

Gwak²,

Yoon³

et al. 2021

Food Sci Anim Resour

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This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a* values as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (p<0.05) than the control and other treatments. However, across all batches, TBARS values and aerobic plate counts significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

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“…Nitrate reductases in the mouth and various other environments convert nitrate into nitrite [4]. Jeot-gal made from salt-fermented anchovy and salt-fermented shrimp contains a large amount of DMA and biogenic amines, while baechu contains large amounts of nitrate and nitrite [5]. Thus, the possibility of nitrosamine formation in kimchi during fermentation and storage may exist due to the presence of both these ingredients.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi

Kim¹,

Kim

Lee

et al. 2017

Food Sci Biotechnol

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Ethanol extracts from developed kimchi condiments (KME, KMEE) and mixtures of sub-ingredients (ME, MEE) showed high nitrite scavenging activity. ME was able to scavenge 89% of total nitrite at 50 mg/mL ME and pH 1.2. The nitrite scavenging abilities of KME and KMEE were significantly higher than in ethanol extract from the control condiment. The inhibitory effects on -nitrosodimethylamine (NDMA) formation by decrease of salted-fermented fish products (Jeot-gal) and increase of condiments in the composition of kimchi were investigated. The modified kimchi (KM) was prepared with new condiments, which included new sub-ingredients and reduced Jeot-gal. The NDMA and its precursor levels were significantly decreased in KM compared with those in the control kimchi (KC). The KM also obtained higher sensory scores than KC. Therefore, the increase of sub-ingredients and reduction of Jeot-gal in kimchi would be recommended for production of reduced-NDMA kimchi while maintaining or even enhancing flavor profiles.

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Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi

Cited by 10 publications

References 14 publications

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi

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