Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage. (July 2023)

• Record Type: Journal Article
• Authors: Jin, Sang-Keun; Kim, Gap-Don
• Is Part Of: Meat science. Volume 201(2023)
• Publication Date: 2023-07
• Subjects: Sodium nitrite -- Nitrite-rich substance -- Pigment-rich substitute -- Pork sausage; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2023.109193
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study was conducted to evaluate the effects of nitrite-rich (celery powder; CP) and pigment-rich (purple sweet potato powder, PSP; red beet powder, RB) substitutes for synthetic sodium nitrite (CON) on the quality characteristics of emulsion-type pork sausages during four weeks of cold storage. Natural substitutes decreased the pH, lightness, and textural properties of pork sausages during storage ( P < 0.05). Pigment-rich substitutes showed a decreased antioxidant effect after two weeks of storage when compared to the nitrite-rich groups (CON and CP; P < 0.05). Pigment-rich substitutes also accelerated the discoloration of pork sausages by increasing yellowness (RB and PSP) and decreasing redness (PSP) during storage ( P < 0.05). However, these two pigment-rich substitutes showed different trends in redness (higher in PSP and lower in RB) and yellowness (higher in RB and lower in PSP) when compared to the nitrite-rich groups (CON and CP). Different types (nitrite-rich and pigment-rich) of natural substitutes for sodium nitrite had different effects on the quality characteristics of emulsion-type pork sausages throughout the four weeks of storage evaluated in this study. Highlights: Pigment-rich substitutes accelerated discoloration of emulsion-type pork sausages. The nitrite-rich substitute (celery powder) showed higher antioxidant capacity than the pigment-rich substitutes. Natural substitutes for synthetic sodium nitrite reduced the textural properties of emulsion-type pork sausages. The redness and yellowness of pork sausage differed depending on the type of pigment-rich substitute (purple sweet potato powder vs. red beet powder).