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

Abstract

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p<0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.

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

“…erefore, TBARS value was decreased over time. ese results are in agreement with those reported by Choi et al [28] who demonstrated that the TBARS value of samples treated with fermented red beet and starter culture was lower than that of the untreated samples. 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.…”

“…Low pH of the fermented spinach may have resulted in the low pH of the cured meat. Choi et al [28] observed a decrease in the pH of cooked meat emulsions treated with fermented red beet extract with a concomitant increase in the concentration of the extract; the pH of cooked meat emulsions showed a trend similar to that of raw meat emulsions. Sindelar et al [26] reported a similar trend in the pH of cured hams treated with vegetable juice powders.…”

“…e overall acceptability scores of the cured pork loin on control (+) with nitrite were the highest (P < 0.05), and a significant decrease in scores for overall acceptability was observed after 24 h incubation (P < 0.05). Choi et al [28] reported an increase in the color score for meat with the increase in the amount of fermented red beet. Sindelar et al [26] reported that the color of cured meat products was affected by incubation time and concentration of vegetable juice.…”

“…ese results are in agreement with Jackson et al [36] who reported that microbial growth was inhibited in frankfurters cured with nitrite from natural sources, indicating the usefulness of natural preconverted nitrite as an antimicrobial agent. Choi et al [28] showed the highest TVC for meat emulsions cured in absence of nitrite and reported the absence of E. coli and coliform bacteria in meat emulsions cured with red beet extract and ascorbic acid. Figure 1 shows the residual nitrite level of pork loins cured with Table 3: Changes of VBN and TBARS of cooked cured pork loin with spinach juice and different incubating periods.…”

“…Treatments (1) pH Color L * -value a * -value b * -value H°( 2) ΔE * ( [28] who demonstrated that meat emulsions cured with fermented red beet extract had lower residual nitrite content compared to the control samples. Kim et al [9] reported that the residual nitrite content of cured pork loin increased with an increase in the concentration of fermented spinach extract, as the residual nitrite content is likely to be influenced by the presence of preconverted nitrite in the fermented spinach.…”