Bae Su Min, Yoo Yeongmi, Park Jibin, Kim Minhyeong, Jeong Jong Youn
Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea.
Brain Busan 21 Plus Project Team, Kyungsung University, Busan 48434, Republic of Korea.
Foods. 2025 Apr 17;14(8):1397. doi: 10.3390/foods14081397.
Meat products contain synthetic additives such as sodium ascorbate and sodium erythorbate as reducing agents, raising concerns regarding their potential health implications. This study evaluated the effectiveness of grapefruit, lemon, mandarin, or orange peel extract powders (0.1% each) as natural reducing agents in pork sausages, in combination with pre-converted Chinese cabbage powder (PCCP, 0.44%) as a natural nitrite source. The physicochemical properties of the citrus extracts varied, with the lemon peel extract powder exhibiting the lowest pH (4.90) and the highest vitamin C content (874.84 mg/100 g). Sausages containing PCCP and citrus peel extract powders exhibited lower cooking loss (4.54-5.45%) than the control (5.93%), while their pH remained unaffected. Color analysis of the citrus extract-treated samples revealed no significant differences in lightness and redness and increased yellowness. The residual nitrite content was observed to be higher in the groups treated with citrus peel extract powders (53.91-54.98 ppm) compared to the groups treated with sodium ascorbate (29.88 and 34.16 ppm). However, the cured pigment content, curing efficiency, and lipid oxidation were consistent across all formulations. Our findings suggest that the use of citrus peel extract powders can replace the addition of sodium ascorbate in clean-label cured meat products without compromising color development and oxidative stability.
肉类产品含有抗坏血酸钠和异抗坏血酸钠等合成添加剂作为还原剂，这引发了人们对其潜在健康影响的担忧。本研究评估了葡萄柚、柠檬、柑橘或橙皮提取物粉末（各0.1%）作为天然还原剂在猪肉香肠中的有效性，并将其与预先转化的白菜粉（PCCP，0.44%）作为天然亚硝酸盐来源相结合。柑橘提取物的理化性质各不相同，其中柠檬皮提取物粉末的pH值最低（4.90），维生素C含量最高（874.84毫克/100克）。含有PCCP和柑橘皮提取物粉末的香肠的蒸煮损失率（4.54 - 5.45%）低于对照组（5.93%），而其pH值不受影响。对柑橘提取物处理的样品进行颜色分析发现，亮度和红色度没有显著差异，黄色度增加。观察到柑橘皮提取物粉末处理组的残留亚硝酸盐含量（53.91 - 54.98 ppm）高于抗坏血酸钠处理组（29.88和34.16 ppm）。然而，所有配方的腌制色素含量、腌制效率和脂质氧化情况是一致的。我们的研究结果表明，在清洁标签的腌制肉类产品中，使用柑橘皮提取物粉末可以替代抗坏血酸钠的添加，而不会影响色泽形成和氧化稳定性。
