Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.
Cured Pork Loin
Meat
Natural Nitrite
Swiss Chard
Synthetic Nitrite
Journal
Asian-Australasian journal of animal sciences
ISSN: 1011-2367
Titre abrégé: Asian-Australas J Anim Sci
Pays: Korea (South)
ID NLM: 9884245
Informations de publication
Date de publication:
01 12 2019
01 12 2019
Historique:
received:
08
02
2019
accepted:
17
04
2019
entrez:
19
6
2019
pubmed:
19
6
2019
medline:
19
6
2019
Statut:
ppublish
Résumé
This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Pork loin was cured in the 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% nitrite (PC) and nitrite free brine (NC) were considered as the control. 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, hardness, 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. Fermented Swiss chard solution had a positive effect on redness, lipid oxidation. Although there were shown in protein decomposition and sensory, Swiss chard can be replaced sodium nitrite as natural curing agent.
Identifiants
pubmed: 31208187
pii: ajas.19.0117
doi: 10.5713/ajas.19.0117
pmc: PMC6819685
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1933-1941Références
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