Article

Antioxidant, antimicrobial and curing potentials of micronized celery powders added to pork sausages

Karna Rmanchndraiah1, Koo Bok Chin1,*
Author Information & Copyright
1Chonnam National University, Gwnagju 61186, Korea
*Corresponding Author: Koo Bok Chin, Phone: +82-62-530-2121. E-mail: kbchin@chonnam.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: Aug 29, 2020 ; Revised: Oct 05, 2020 ; Accepted: Oct 25, 2020

Published Online: Nov 04, 2020

Abstract

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with celery powders with different average particle sizes: 265 µm (T1), 68 µm (T2) and 7 µm (T3) were compared to those added without and with sodium nitrite (150 ppm). a* values were increased for sausages with larger particle size. The L* values decreased for all celery powders. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine celery powder had a tendency to improve the antioxidant activities. The antimicrobial effect of celery powders were not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized celery powders could be used to improve physicochemical properties and antioxidant activities of label friendly meat products.

Keywords: celery powder; ball-mill; natural; nitirte; pork sausage


Journal Title Change

The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

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