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Bae SM, Jeong JY. The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. Food Sci Anim Resour 2024; 44:849-860. [PMID: 38974733 PMCID: PMC11222693 DOI: 10.5851/kosfa.2024.e22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 02/23/2024] [Accepted: 03/05/2024] [Indexed: 07/09/2024] Open
Abstract
The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.
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Affiliation(s)
- Su Min Bae
- Department of Food Science &
Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- Department of Food Science &
Biotechnology, Kyungsung University, Busan 48434, Korea
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Andrade BF, Guimarães AS, do Carmo LR, Tanaka MS, Fontes PR, Ramos ADLS, Ramos EM. S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham. Meat Sci 2024; 209:109397. [PMID: 38043329 DOI: 10.1016/j.meatsci.2023.109397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/21/2023] [Accepted: 11/22/2023] [Indexed: 12/05/2023]
Abstract
This study evaluated the use of the S-nitrosothiols, S-nitroso-N-acetylcysteine (NAC-SNO) and S-nitroso-N-acetylcysteine ethyl ester (NACET-SNO), at different concentrations (25-300 mg nitrite equivalent - NEq/kg) as sodium nitrite substitutes in restructured cooked hams. The pH value and instrumental cured color were not affected by the type or amount of curing agent used. Products with 25 and 50 mg/kg ingoing nitrite had lower thiobarbituric acid-reactive substance values than those with equimolar amounts of S-nitrosothiols. Products with >150 mg NEq/kg of S-nitrosothiols had residual nitrite similar to 50 mg/kg nitrite, and this resulted in the same volatile compound profile as nitrite added in equimolar amounts. A 300 mg NEq/kg of S-nitrosothiols was required to obtain a similar and minimally stable cured pink color perception as sliced samples with 50-150 mg/kg added nitrite. The results obtained reinforce the great potential of both alternative curing agents in the complete replacement of nitrite by equimolar amounts in restructured cooked products; however, differences in cured color stability should be considered.
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Affiliation(s)
- Bruna Fernandes Andrade
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Angélica Souza Guimarães
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Lorrany Ramos do Carmo
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Marcelo Stefanini Tanaka
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Paulo Rogério Fontes
- Departamento de Tecnologia dos Alimentos, Universidade Federal de Viçosa, 36570-900 Viçosa, Minas Gerais, Brazil
| | - Alcinéia de Lemos Souza Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil.
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Tang T, Zhang M, Lim Law C, Mujumdar AS. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges. Food Res Int 2023; 170:112984. [PMID: 37316019 DOI: 10.1016/j.foodres.2023.112984] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
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Affiliation(s)
- Tiantian Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
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Babaoğlu AS, Karakaya M. Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Guimarães AS, Guimarães JS, Rodrigues LM, Fontes PR, Ramos ADLS, Ramos EM. Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams. Meat Sci 2022; 192:108897. [PMID: 35760025 DOI: 10.1016/j.meatsci.2022.108897] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 11/18/2022]
Abstract
This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium nitrite (HN40 and HN150, respectively). No difference was observed for pH, proximate composition, or cooking loss. Higher residual nitrite contents were observed in the HN150, followed by the radish derivatives hams and HN40. All radish derivatives hams had a similar hue (h) color to HN40, but the h values of HRJ also did not differ from the HN150 ones. The stability of the cured color was not affected. Consumers perceived a non-characteristic aroma and flavor in the radish derivatives hams, but the HRJ had the best acceptance scores. The HRJ appearance was similar to the HN150, and the other sensory attributes were like the HN40. The potential use of radish derivatives, especially radish juice, as natural curing agents was confirmed.
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Affiliation(s)
- Angélica Sousa Guimarães
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, Minas Gerais, Brazil
| | - Jéssica Sousa Guimarães
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, Minas Gerais, Brazil
| | - Lorena Mendes Rodrigues
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, Minas Gerais, Brazil
| | - Paulo Rogério Fontes
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | | | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, Minas Gerais, Brazil.
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