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

Abstract

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

“…pH Nitrite sources (N) did not affect (p>0.05) the pH of pork products (Table 2), indicating that there were no significant (p>0.05) differences in pH between sodium nitrite-and radish powder-treated pork products (Table 3). These findings agreed with those reported by Sindelar et al (2007) and Yoon et al (2021), who found that pH of meat products naturally cured with celery juice powder and white kimchi powder, respectively, did not differ from those of meat products cured with sodium nitrite. In contrast, phosphate replacements (P) was found to significantly (p<0.001) affect the pH of ground pork products (Tables 2).…”

“…Cooking yield was not affected (p>0.05) by nitrite sources (N) (Tables 2 and 3). Conversely, Yoon et al (2021) showed that pork sausages containing sodium nitrite showed a higher cooking yield than those containing white kimchi powder. However, Jeong et al (2020) found no significant difference in cooking yield between pork products cured with various vegetable powders (Chinese cabbage, radish, and spinach) and sodium nitrite-added products, consistently with the findings reported herein.…”

Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives

“…Pennyroyal (Mentha pulegium L.) powder when added to beef patties significantly reduced in lipid oxidation (Guliyeva and Turhan, 2021). Extracts from rosemary (rosmaridiphenol, rosmariquinone), green tea (epigallocatechins, catechins), and red pepper (capsaicinoids) were tested for their efficacy to control oxidation in pork meat products and it was found that these extracts effectively controlled the lipid oxidation (Yoon et al, 2021).…”

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

“…Several authors have reported the antimicrobial and antioxidant effects of EO and oleoresins on meat and meat products [ 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ]. Al-Hijazen [ 54 ] showed that adding 150 ppm oregano EO + 350 ppm of rosemary extract to ground chicken had the highest antioxidant effect on lipids and proteins [ 54 ].…”

“…Furthermore, a study exploring the synergistic effect of EO, from herbs and spices, commonly used in meat products, reported that the EO from thyme, garlic, cumin and cinnamon have the lowest minimum inhibitory concentration (MIC); moreover, garlic essential oil inhibited the growth of Salmonella spp., L. monocytogenes and S. aureus [ 55 ]. In addition, rosemary extract power added to cured pork sausages reduced lipid oxidation [ 52 ]. Likewise, BH formulated with shirazi thyme, cinnamon and rosemary extracts had the lower degree of lipid and protein oxidation, as well as better scores on the sensory attributes of BH formulated with these extracts [ 46 ].…”