Kim Geon Ho, Chin Koo Bok
Department of Animal Science, Chonnam National University, Gwangju 61186, Korea.
J Anim Sci Technol. 2021 Mar;63(2):394-404. doi: 10.5187/jast.2021.e27. Epub 2021 Mar 31.
The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO; TRT1, 0 ppm NaNO + 0.1% POS; TRT2, 37.5 ppm NaNO + 0.1% POS; and TRT3, 75 ppm NaNO + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO, they had higher redness and yellowness than REF ( < 0.05). Microbial counts of total bacterial counts and of TRT2 and TRT3 were similar to those of REF ( > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF ( < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF ( > 0.05). Among treatments, TRT1 had the highest TBARS values ( < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.
本研究的目的是评估含有辣椒树脂溶液（POS）以替代亚硝酸钠（NaNO）的低亚硝酸盐乳化香肠（ESs，<75 ppm）的品质特性。用四种处理方式制备猪肉ESs（对照（REF），150 ppm NaNO；TRT1，0 ppm NaNO + 0.1% POS；TRT2，37.5 ppm NaNO + 0.1% POS；TRT3，75 ppm NaNO + 0.1% POS）。在35天的冷藏储存期间，测定其理化和质地特性、微生物计数、残留亚硝酸盐和硫代巴比妥酸反应物（TBARS）。尽管TRT2和TRT3的NaNO含量较低，但它们的红度和黄度高于对照（<0.05）。TRT2和TRT3的总细菌计数的微生物计数与对照相似（>0.05）。TRT2和TRT3的可表达水分百分比（EM，%）低于对照（<0.05）。TRT2和TRT3的TBARS值与对照无差异（>0.05）。在各处理中，TRT1的TBARS值最高（<0.05）。总之，0.1% POS与37.5 ppm NaNO组合具有与对照相似的品质特性。因此，约3/4的初始亚硝酸盐水平可用0.1% POS替代，并最终开发出更健康的猪肉产品。
