Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite
The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated. Four groups of sausage were prepared by using a multi-strain starter culture (VBM-60, Sacco): negative control (NC, without nitrate or nitrite), positive control (PC, with 150 mg/kg sod...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-04-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-014.pdf |
| _version_ | 1797805599511019520 |
|---|---|
| author | YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin |
| author_facet | YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin |
| author_sort | YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin |
| collection | DOAJ |
| description | The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated. Four groups of sausage were prepared by using a multi-strain starter culture (VBM-60, Sacco): negative control (NC, without nitrate or nitrite), positive control (PC, with 150 mg/kg sodium nitrite), 0.5% white radish powder (R0.5), and 1% white radish powder (R1). The effects of nitrite substitution by white radish powder on the physicochemical, microbiological and sensory characteristics of dry fermented sausage during production and storage were investigated. The results showed that compared with the positive control group, the R0.5 group had higher thiobarbituric acid reactive substance (TBARS) values, better visual appearance, and lower pH, redness value, hardness and chewiness. However, no significant difference was observed in moisture content, total volatile basic nitrogen (TVB-N) value, brightness value, elasticity, cohesiveness, total bacterial count, tissue morphology, color or flavor. During storage, the R0.5 group had higher content of nitrite and lower count of lactic acid bacteria. The nitrite content in the R0.5 group was 13.03 and 16.48 mg/kg at the end of the production and storage process, respectively, which are below the national standard limit. The results indicated that 0.5% white radish powder can be used as a natural source of nitrite for the production of dry fermented sausage. |
| first_indexed | 2024-03-13T05:53:29Z |
| format | Article |
| id | doaj.art-01c56776160248ceb9631c731194f4b2 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-13T05:53:29Z |
| publishDate | 2023-04-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-01c56776160248ceb9631c731194f4b22023-06-13T07:42:04ZengChina Food Publishing CompanyShipin Kexue1002-66302023-04-0144810110810.7506/spkx1002-6630-20220713-138Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of NitriteYAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin0(1. College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China; 2. Institute of Agro-product Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated. Four groups of sausage were prepared by using a multi-strain starter culture (VBM-60, Sacco): negative control (NC, without nitrate or nitrite), positive control (PC, with 150 mg/kg sodium nitrite), 0.5% white radish powder (R0.5), and 1% white radish powder (R1). The effects of nitrite substitution by white radish powder on the physicochemical, microbiological and sensory characteristics of dry fermented sausage during production and storage were investigated. The results showed that compared with the positive control group, the R0.5 group had higher thiobarbituric acid reactive substance (TBARS) values, better visual appearance, and lower pH, redness value, hardness and chewiness. However, no significant difference was observed in moisture content, total volatile basic nitrogen (TVB-N) value, brightness value, elasticity, cohesiveness, total bacterial count, tissue morphology, color or flavor. During storage, the R0.5 group had higher content of nitrite and lower count of lactic acid bacteria. The nitrite content in the R0.5 group was 13.03 and 16.48 mg/kg at the end of the production and storage process, respectively, which are below the national standard limit. The results indicated that 0.5% white radish powder can be used as a natural source of nitrite for the production of dry fermented sausage.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-014.pdfwhite radish powder; dry fermented sausage; nitrite; physicochemical properties; sensory properties |
| spellingShingle | YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite Shipin Kexue white radish powder; dry fermented sausage; nitrite; physicochemical properties; sensory properties |
| title | Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite |
| title_full | Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite |
| title_fullStr | Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite |
| title_full_unstemmed | Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite |
| title_short | Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite |
| title_sort | preparation of dry fermented pork sausage using radish powder as a source of nitrite |
| topic | white radish powder; dry fermented sausage; nitrite; physicochemical properties; sensory properties |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-014.pdf |
| work_keys_str_mv | AT yanruitangminchendongfanghuangshirongmeixin preparationofdryfermentedporksausageusingradishpowderasasourceofnitrite |