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논문 기본 정보

자료유형
학술저널
저자정보
Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) Kim, Tae-Kyung (Food Processing Research Center, Korean Food Research Institute) Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) Park, Jong-Dae (Food Processing Research Center, Korean Food Research Institute) Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제2호
발행연도
2017.1
수록면
288 - 296 (9page)

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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.
#red beet #ascorbic acid #pre-converted #nitrite #emulsion system #redness

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참고문헌 (35)

참고문헌 신청
Ahn, H. J. / 2002 / Reduction of carcinogenic n-nitrosamines and residual nitrite in model system sausage by irradiation / J. Food Sci 67:1370~1373 google schola AOAC / 1990 / Nitrites in cured meat. Official method 973.31. Official methods of analysis google schola Ballmer-Weber, B. K. / 2002 / Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy / Allergy 57:228~235 google schola Bedale, W. / 2016 / Dietary nitrate and nitrite: benefits, risks, and evolving perceptions / Meat Sci 120:85~92 google schola Chang, A. C. / 2013 / Ascorbic acid, nitrate, and nitrite concentration relationship to the 24 hour light/dark cycle for spinach grown in different conditions / Food Chem 138:382~388 google schola

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