Table 4. Effects of natural ingredients on residual nitrite, nitrosyl hemochrome, total pigment, and cure efficiency of indirectly cured meat products

Traits Treatments1)
Control Treatment 1 Treatment 2 Treatment 3 Treatment 4 Treatment 5
Residual nitrite contents (ppm) 21.65±0.44A 2.32±0.13C 0.92±0.06E 3.98±0.06B 1.60±0.05D 1.76±0.06D
Nitrosyl hemochrome (ppm) 34.03±0.81C 37.14±0.57B 41.83±0.99A 38.16±0.72B 41.42±1.07A 42.46±1.10A
Total pigment (ppm) 47.83±0.93C 49.36±0.56C 52.59±1.23AB 48.98±0.55BC 53.10±1.19A 54.12±0.94A
Cure efficiency (%) 71.16±1.03D 75.26±0.77C 79.55±0.34A 76.34±1.04BC 78.08±1.34ABC 78.44±1.30AB
TBARS (mg MDA/kg) 0.10±0.01B 0.13±0.01A 0.13±0.01A 0.12±0.01AB 0.14±0.01A 0.12±0.00AB
All values are means±SE.
Means within a row with different superscript letters are significantly different (p<0.05).
Treatments: control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.2% white kimchi powder+0.02% starter culture+0.1% acerola juice powder; treatment 2, 0.2% white kimchi powder+0.02% starter culture+0.2% acerola juice powder; treatment 3, 0.4% white kimchi powder+0.04% starter culture+0.1% acerola juice powder; treatment 4, 0.4% white kimchi powder+0.04% starter culture+0.2% acerola juice powder; and treatment 5, 0.4% celery powder+0.04% starter culture+0.2% acerola juice powder.
TBARS, Thiobarbituric acid reactive substances; MDA, Malondialdehydes.