Effects of the Addition Levels of White Kimchi Powder and Acerola
                    Juice Powder on the Qualities of Indirectly Cured Meat Products

Choi, Jae Hyeong; Bae, Su Min; Jeong, Jong Youn

doi:10.5851/kosfa.2020.e41

Cited by 19 publications

(43 citation statements)

References 43 publications

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“…This finding suggested that the increase in redness of the alternatively cured sausages might be associated with an increase in the nitrosyl hemochrome, and sufficient amounts of nitrite were facilitated for the curing reactions, which resulted in the reduction of residual nitrite as shown in this study. Similar to our results, Choi et al (2020) found that the indirectly cured pork products with 0.2% or 0.4% white kimchi powder had a higher nitrosyl hemochrome contents than the conventionally cured control. Terns et al (2011) also obtained similar results by adding celery juice powder and cherry powder to the indirectly cured, emulsified sausages.…”

Section: Residual Nitrite Nitrosyl Hemochrome Total Pigments and Csupporting

confidence: 91%

“…In the control samples, the addition of 100 ppm sodium nitrite was considered according to the regulations of The Korea Food Code (Ministry of Food and Drug Safety, 2020) in processed meat (< 70 ppm residual nitrite ion). The utilization level of the celery juice powder and starter culture was based on the suppliers' recommendations (Choi et al, 2020;Sindelar et al, 2007b).…”

Section: The Manufacturing Process Of Ground Pork Sausagesmentioning

confidence: 99%

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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: Residual Nitrite Nitrosyl Hemochrome Total Pigments and Csupporting

confidence: 91%

Section: The Manufacturing Process Of Ground Pork Sausagesmentioning

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

Self Cite

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“…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.…”

Section: Resultssupporting

confidence: 67%

“…The residual nitrite contents of the final products were 75.98, 34.73, 40.08, and 43.46 ppm for the control, CCP, RP, and SP treatments, respectively ( Table 5 ). Many studies have established the fact that the meat undergoes a depletion in nitrite content during thermal processing and chilling ( Choi et al, 2020 ; Honikel, 2008 ; Xi et al, 2011 ). Li et al (2013) reported that only 65% of the initially added nitrite was detected in the product immediately after the production of dry-cured sausages.…”

Section: Resultsmentioning

confidence: 99%

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

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

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Alternative Curing Methods

Siekmann

Plötz

Krischek

2021

Curr Clin Micro Rpt

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Purpose of Review Curing—the treatment of meat products with nitrite and nitrate—is controversially discussed by consumers, as increased consumption of cured foods might negatively influence human health. Recent Findings However, omitting of curing chemicals might reduce microbiological safety, thereby increasing the risk to consumer health. Also, besides the addition of nitrate/nitrite, meat products are additionally preserved within the hurdle principle by other methods such as chilling, ripening, or heating. Summary The present article focuses on the addition of plants/plant extracts or plasma-treated water as nitrate sources and the direct treatment of meat products with plasma for nitrate generation. With regard to color and microbial safety of cured meat products, which are relevant to the consumers, promising results were also obtained with the alternative curing methods. Nonetheless, it is doubtful to what extent these methods are viable alternatives, as the curing chemicals themselves and not their origin are problematic for consumer health.

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Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

Cited by 19 publications

References 43 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

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

Alternative Curing Methods

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