Article

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

Jae Hyeong Choi1, Su Min Bae1, Jong Youn Jeong1,*
Author Information & Copyright
1School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea.
*Corresponding Author: Jong Youn Jeong, School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea. Phone: +82-51-663-4711. E-mail: jeongjy@ks.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 11, 2020 ; Revised: May 25, 2020 ; Accepted: May 31, 2020

Published Online: Jun 05, 2020

Abstract

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder (WKP) was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% WKP, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% WKP, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% WKP, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% WKP, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% 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 indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

Keywords: cured meat; clean label; white kimchi powder; acerola juice powder; starter culture


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

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