Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin.
The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g.E. coliand coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Tae-Kyung
TK
Kim
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Young-Boong
YB
Kim
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Ki-Hong
KH
Jeon
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Jong-Dae
JD
Park
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Jung-Min
JM
Sung
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Hyun-Wook
HW
Choi
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Ko-Eun
KE
Hwang
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Yun-Sang
YS
Choi
cured meat; nitrite; pre-converted; redness; spinach