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首页> 美国卫生研究院文献>Food Science of Animal Resources >Effects of the Addition Levels of White Kimchi Powder and AcerolaJuice Powder on the Qualities of Indirectly Cured Meat Products
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Effects of the Addition Levels of White Kimchi Powder and AcerolaJuice Powder on the Qualities of Indirectly Cured Meat Products

机译：白色泡菜粉和Acerola添加水平的影响果汁粉对间接固化肉类产品的品质

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This study investigated the effects of the addition levels of white kimchi powderand acerola juice powder, as natural sources of sodium nitrite and sodiumascorbate, on the quality of cooked ground pork products. Freeze-dried whitekimchi powder was prepared and used after fermentation for 2 wk. Six treatmentswere included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate),treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder,0.02% starter culture, and 0.2% acerola juice powder), treatment 3(0.4% white kimchi powder, 0.04% starter culture, and 0.1%acerola juice powder), treatment 4 (0.4% white kimchi powder,0.04% starter culture, and 0.2% acerola juice powder), andtreatment 5 (0.4% celery powder, 0.04% starter culture, and0.2% acerola juice powder). The pH values were decreased (p<0.05)because of lower pH of acerola juice powder, resulting in lower cooking yields(p<0.05) in these treatments. CIE L* and CIE a* values of indirectlycured meat products were not different (p>0.05) from the sodiumnitrite-added control. However, indirectly cured meat products showed lower(p<0.05) residual nitrite contents, but higher (p<0.05) nitrosylhemochrome contents and cure efficiency than the control. Treatments 2 and 4 hadhigher (p<0.05) total pigment contents and lipid oxidation than thecontrol. This study indicates that white kimchi powder coupled with acerolajuice powder has substantial potential to substitute synthetic nitrite tonaturally cured meat products, which could be favored by consumers seeking cleanlabel products.
机译：本研究调查了白色泡菜粉添加水平的影响和Acerola果汁粉，作为亚硝酸钠和钠的天然来源抗坏血酸，对熟猪肉产品的质量。冻干白在发酵后制备泡菜粉末2周。六个治疗方法包括：对照（100ppm亚硝酸钠和500ppm抗坏血酸钠），治疗1（0.2％白金粉粉，0.02％起始培养物，和0.1％Acerola果汁粉），治疗2（0.2％白金粉，0.02％起始培养，0.2％Acerola果汁粉），治疗3（0.4％白金粉粉，0.04％起始培养物，0.1％Acerola果汁粉），治疗4（0.4％白色泡菜粉，0.04％起始培养物和0.2％的Acerola果汁粉），和治疗5（0.4％芹菜粉，0.04％起始培养物，和0.2％Acerola果汁粉）。 pH值减少（P <0.05）由于血管汁粉的pH较低，导致烹饪产量较低（P <0.05）在这些处理中。 cie l *和cie a *间接值来自钠的固化肉类产品没有含量不同（p> 0.05）亚硝酸盐添加的控制。然而，间接固化的肉类产品显示出较低（P <0.05）残留的亚硝酸盐含量，但更高（P <0.05）亚硝基血液含量和固化效率比对照。治疗2和4有更高（P <0.05）总颜料含量和脂质氧化比控制。这项研究表明，白芝粉与Acerola相连果汁粉末具有替代合成亚硝酸盐的大部分潜力天然腌制的肉类产品，可能受到寻求清洁的消费者的青睐标签产品。

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