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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0117    [Accepted] Published online May 27, 2019.
Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
Tae-Kyung Kim1, Ko-Eun Hwang2, Dong-Heon Song1, Youn-Kyung Ham1, Young-Boong Kim1, Hyun-Dong Paik2, Yun-Sang Choi1,* 
1Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Correspondence:  Yun-Sang Choi, Tel: +82-31-780-9387, Fax: +82-31-780-9059, Email: greatface@hanmail.net
Received: 8 February 2019   • Revised: 8 April 2019   • Accepted: 17 April 2019
Abstract
Objective
This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard.
Methods
Pork loin was cured in the brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (Control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4) and pickled samples with 0.012% nitrite (PC) and nitrite free brine (NC) were considered as the control.
Results
The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, hardness, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased.
Conclusion
Fermented Swiss chard solution had a positive effect on redness, lipid oxidation. Although there were shown in protein decomposition and sensory, Swiss chard can be replaced sodium nitrite as natural curing agent.
Keywords: Swiss Chard; Natural Nitrite; Synthetic Nitrite; Meat; Cured Pork Loin


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