| Literature DB >> 30827821 |
Tae-Kyung Kim1, Ko-Eun Hwang2, Mi-Ai Lee3, Hyun-Dong Paik4, Young-Boong Kim1, Yun-Sang Choi5.
Abstract
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.Entities:
Keywords: Ascorbic acid; Cured meat; Natural; Nitrite; Organic acid
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Year: 2019 PMID： 30827821 DOI： 10.1016/j.meatsci.2019.02.015
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209