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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin.

ABSTRACT: Objective:The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods:The following treatments were prepared using brine (8% (w/v) salt): Control (-), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results:Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen (VBN); however, thiobarbituric acid reactive substance (TBARS) values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion:Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.

SUBMITTER: Kim TK

PROVIDER: S-EPMC6718897 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature

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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin.

Kim Tae-Kyung TK Lee Mi-Ai MA Sung Jung-Min JM Jeon Ki-Hong KH Kim Young-Boong YB Choi Yun-Sang YS

Asian-Australasian journal of animal sciences 20190207 10

<h4>Objective</h4>The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin.<h4>Methods</h4>The following treatments were prepared using brine (8% (w/v) salt): Control (-), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice u ...[more]

PMID: 30744333

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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin.

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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin.

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