Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured mea...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2020-11-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?pid=jast-62-6-922 |
| _version_ | 1818602358115926016 |
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| author | Su Min Bae Jae Hyeong Choi Jong Youn Jeong |
| author_facet | Su Min Bae Jae Hyeong Choi Jong Youn Jeong |
| author_sort | Su Min Bae |
| collection | DOAJ |
| description | Previous research has indicated that radish powder could be a suitable
replacement for chemical nitrite sources in alternatively cured meat products.
However, the effects of radish powder level on the physicochemical properties of
cured meat have not been systematically studied. In this study, we aimed to
investigate the effects of varying concentrations of radish powder and
incubation time on the physicochemical properties and cured meat pigments of
alternatively cured meat products. We divided our experimental setup into seven
groups with different radish powder concentrations and incubation times: control
(0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation),
treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish
powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h
incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment
6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values
(redness), and total pigment levels were not significantly different
(p > 0.05) between any of the alternatively cured
treatments and the control. However, when 0.30% radish powder or celery powder
was added to the products, the CIE b* values increased significantly
(p < 0.05) with incubation time. At the same vegetable
concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency
also increased significantly (p < 0.05) as the incubation
time increased from 2 to 4 h, regardless of the types of vegetable powder. Among
the meat products cured with radish powder, treatment 4 showed the highest
increase in residual nitrite content, nitrosyl hemochrome content, and curing
efficiency, but showed decreased lipid oxidation. Our results suggest that
increased concentrations of radish powder and longer incubation times would be
more suitable for producing alternatively cured meat products comparable to
traditionally cured products treated with synthetic nitrite. |
| first_indexed | 2024-12-16T13:06:00Z |
| format | Article |
| id | doaj.art-96397d2a73a14484baaf51eeee1d5345 |
| institution | Directory Open Access Journal |
| issn | 2672-0191 2055-0391 |
| language | English |
| last_indexed | 2024-12-16T13:06:00Z |
| publishDate | 2020-11-01 |
| publisher | Korean Society of Animal Sciences and Technology |
| record_format | Article |
| series | Journal of Animal Science and Technology |
| spelling | doaj.art-96397d2a73a14484baaf51eeee1d53452022-12-21T22:30:44ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology2672-01912055-03912020-11-0162692293210.5187/jast.2020.62.6.922jast-62-6-922Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork productsSu Min Bae0Jae Hyeong Choi1Jong Youn Jeong2School of Food Biotechnology & Nutrition, Kyungsung University, School of Food Biotechnology & Nutrition, Kyungsung University, School of Food Biotechnology & Nutrition, Kyungsung University, Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.http://www.ejast.org/archive/view_article?pid=jast-62-6-922radish powderincubation timenitrite replacementalternatively cured meat products |
| spellingShingle | Su Min Bae Jae Hyeong Choi Jong Youn Jeong Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products Journal of Animal Science and Technology radish powder incubation time nitrite replacement alternatively cured meat products |
| title | Effects of radish powder concentration and incubation time on the
physicochemical characteristics of alternatively cured pork
products |
| title_full | Effects of radish powder concentration and incubation time on the
physicochemical characteristics of alternatively cured pork
products |
| title_fullStr | Effects of radish powder concentration and incubation time on the
physicochemical characteristics of alternatively cured pork
products |
| title_full_unstemmed | Effects of radish powder concentration and incubation time on the
physicochemical characteristics of alternatively cured pork
products |
| title_short | Effects of radish powder concentration and incubation time on the
physicochemical characteristics of alternatively cured pork
products |
| title_sort | effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products |
| topic | radish powder incubation time nitrite replacement alternatively cured meat products |
| url | http://www.ejast.org/archive/view_article?pid=jast-62-6-922 |
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