期刊
MEAT SCIENCE
卷 152, 期 -, 页码 141-145出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2019.02.015
关键词
Natural; Nitrite; Organic acid; Cured meat; Ascorbic acid
资金
- Main Research Program by the Korean Food Research Institute [E0156422-05]
- High Value-added Food Technology Development Program by the Ministry of Agriculture, Food and Rural Affairs (Republic of Korea) [118011-3]
This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.
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