Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
| Autor: | Dong-Heon Song, Hyun-Dong Paik, Ko-Eun Hwang, Youn-Kyung Ham, Young-Boong Kim, Tae-Kyung Kim, Yun-Sang Choi |
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| Rok vydání: | 2019 |
| Předmět: |
Meat
lcsh:Animal biochemistry Swiss Chard Loin Article chemistry.chemical_compound food Brining Lipid oxidation Animal Products Food science Nitrite Sodium nitrite lcsh:QP501-801 Flavor lcsh:SF1-1100 Natural Nitrite food and beverages food.food Synthetic Nitrite Cured Pork Loin chemistry Chewiness Animal Science and Zoology lcsh:Animal culture Food Science |
| Zdroj: | Asian-Australasian Journal of Animal Sciences Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019) |
| ISSN: | 1011-2367 |
| Popis: | Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent. |
| Databáze: | OpenAIRE |
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