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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 394 - 404 (11page)
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초록· 키워드
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The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.
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참고문헌 (35)
참고문헌 신청
Pearson AM / 1996 / Processed meats / Springer
Paulo E. S. Munekata / 2020 / Natural Antioxidants from Seeds and Their Application in Meat Products / Antioxidants 9(9):815
A.V.A Resurreccion / 2004 / Sensory aspects of consumer choices for meat and meat products / Meat Science 66(1):11~20
P. Noel / 1990 / Role of nitrite in flavour development in uncooked cured meat products: Sensory assessment / Meat Science 28(1):1~8
Sindelar JJ / 2011 / Sodium nitrite in processed meat and poultry meats: a review of curing and examining the risk/benefit of its use
Paulo E. S. Munekata / 2020 / Natural Antioxidants from Seeds and Their Application in Meat Products / Antioxidants 9(9):815
A.V.A Resurreccion / 2004 / Sensory aspects of consumer choices for meat and meat products / Meat Science 66(1):11~20
P. Noel / 1990 / Role of nitrite in flavour development in uncooked cured meat products: Sensory assessment / Meat Science 28(1):1~8
Sindelar JJ / 2011 / Sodium nitrite in processed meat and poultry meats: a review of curing and examining the risk/benefit of its use
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