CPJT5DNS

2705

15 janvier 2021 23:33

15 janvier 2021 23:33

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 (NaNO2). Pork ESs were prepared with four treatments (REF, 150 ppm NaNO2; TRT1, 0 ppm NaNO2+0.1% POS; TRT2, 37.5 ppm NaNO2+0.1% POS; and TRT3, 75 ppm NaNO2+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 NaNO2, they had higher redness and yellowness than REF (p<0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p>0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p<0.05). TBARS values of TRT2 and TRT3 were not significantly different from those of REF (p>0.05). Among treatments, TRT1 had the highest TBARS values (p<0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 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.

None

• AB - Utile à l'AB
• FREDO alimentation humaine
• FREDO conservation des productions
• FREDO qualité des produits
• GEO Corée du Sud
• low-nitrite emulsified sausage
• paprika oleoresin solution
• quality characteristics
• viande

Journal of Animal Science and Technology

2021-01-04

4 janvier 2021

10.5187/jast.2021.e27 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

2055-0391, 2672-0191 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.