Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

“…In this study, a lower residual nitrite content in all naturally cured sausages (treatments 1 to 6) was observed when compared to control sausages (p<0.05; Table 3 ). Several previous studies using nitrate-rich plant substitutes as natural sources to replace synthetic nitrite in alternatively cured meat products have shown a similar trend ( Bae et al, 2020 ; Jeong et al, 2020a ; Jeong et al, 2020b ; Sebranek and Bacus, 2007a ; Yong et al, 2021 ). These results could be interpreted in two ways.…”

“…The pork sausages containing natural vegetable powders (treatments 1 to 6) showed higher (p<0.05) CIE b* values than the control sausages ( Table 2 ), probably because of the inherent pigments in the plant-derived powders ( Bae et al., 2020 ; Jeong et al, 2020a ). When the amount of green tea extract powder or rosemary extract powder increased from 0.05% to 0.1% (treatments 2 and 4) or when both were added in combination (treatments 5 and 6), the CIE b* value significantly increased (p<0.05).…”

“…Therefore, when producing meat products using natural ingredients, appropriate ingredients that replace phosphate may improve moisture retention. Choi et al (2020) reported that when phosphate was not added, pork products cured with white kimchi powder had a lower cooking yield than the nitrite-added control, whereas Bae et al. (2020) found that there were no differences in cooking yield between the control with sodium nitrite and pork products cured with radish powder when the samples were prepared with adding sodium tripolyphosphate.…”

“…When the amount of green tea extract powder or rosemary extract powder increased from 0.05% to 0.1% (treatments 2 and 4) or when both were added in combination (treatments 5 and 6), the CIE b* value significantly increased (p<0.05). Several previous reports indicate that pigments in plant-based ingredients that replace nitrite/nitrate may affect the yellowness of the meat products ( Bae et al, 2020 ; Horsch et al, 2014 ; Jeong et al, 2020b ; Kim et al, 2019 ; Riel et al, 2017 ). Horsch et al (2014) reported that yellowness in hams increased with increasing celery concentrate concentration, likely because the plant-derived concentrate includes plant pigments.…”

“…Meat mixtures from each treatment were stuffed into 24-mm cellulose casings (NOJAX Cellulose Casings, Viskase Companies, Inc., Lombard, IL, USA) using a stuffer (TRE SPADE MOD.5/V Deluxe, FACEM S.p.A, Torino, Italy). The control samples were placed in a refrigerator (C110AHB, LG Electronics Inc., Changwon, Korea) at 2-3°C for 1 h, while the naturally cured samples were placed in an incubator (C-IB4, Changshin Science, Pocheon, Korea) at 38°C for 2 h (Bae et al, 2020;Sindelar et al, 2007). All samples were cooked to reach an internal temperature of 75°C in a water bath (MaXturdy 45, Daihan Scientific, Wonju, Korea) set at 90°C.…”