Bae Su Min, Choi Jae Hyeong, Jeong Jong Youn
School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea.
J Anim Sci Technol. 2020 Nov;62(6):922-932. doi: 10.5187/jast.2020.62.6.922. Epub 2020 Nov 30.
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 ( > 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 ( < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly ( < 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.
先前的研究表明，萝卜粉可以替代化学亚硝酸盐来源用于非传统腌制肉制品。然而，萝卜粉添加量对腌制肉理化性质的影响尚未得到系统研究。本研究旨在探究不同浓度萝卜粉和孵育时间对非传统腌制肉制品理化性质及腌制肉色素的影响。我们将实验设置分为七组，每组具有不同的萝卜粉浓度和孵育时间：对照组（0.01%亚硝酸钠）、处理组1（0.15%萝卜粉，孵育2小时）、处理组2（0.15%萝卜粉，孵育4小时）、处理组3（0.30%萝卜粉，孵育2小时）、处理组4（0.30%萝卜粉，孵育4小时）、处理组5（0.30%芹菜粉，孵育2小时）和处理组6（0.30%芹菜粉，孵育4小时）。所有非传统腌制处理组与对照组之间的蒸煮得率、CIE a值（红色度）和总色素水平均无显著差异（>0.05）。然而，当产品中添加0.30%的萝卜粉或芹菜粉时，CIE b值随孵育时间显著增加（<0.05）。在相同蔬菜浓度下，无论蔬菜粉类型如何，随着孵育时间从2小时增加到4小时，亚硝酸盐含量、亚硝基血红蛋白和腌制效率也显著增加（<0.05）。在用萝卜粉腌制的肉制品中，处理组4的残留亚硝酸盐含量、亚硝基血红蛋白含量和腌制效率增加最多，但脂质氧化程度降低。我们的结果表明，增加萝卜粉浓度和延长孵育时间更适合生产与用合成亚硝酸盐传统腌制产品相当的非传统腌制肉制品。
