Jin SK, Shin TS, Yim DG. Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020;
62:702-712. [PMID:
33089235 PMCID:
PMC7553835 DOI:
10.5187/jast.2020.62.5.702]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/21/2020] [Accepted: 07/27/2020] [Indexed: 11/20/2022]
Abstract
Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to
meat products, delays lipid oxidation, and inhibits microbial growth and
pathogens. However, excessive intake of nitrite might result in the production
of carcinogenic nitrosamine, which might increase the risk of cancer in humans.
Therefore, we aimed to find an alternative natural colorant for pork sausages.
Pork sausages were mixed with 0.014% sodium nitrite (NaNO2) alone
(CON), without either NaNO2 or purple-fleshed sweet potato powder
(PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO2 and
0.5% PP (SP1), and 0.011% NaNO2 and 1% PP (SP2). The sausages were
then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and
20. The a* and W* values were the greatest and lowest in the SP2 and CON1
treatments, respectively (p < 0.05). The concentrations
of residual nitrite in the sausages at 20 days decreased in the order of CON
> SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was
higher, and flavorous amino acids were more in PP2 (p <
0.05). The fatty acid composition was comparable between the SP2 and CON groups,
but the contents of glutamic acid and alanine were greater in the SP2 group. In
conclusion, SP2 (0.011% NaNO2 with 1% PP) could be added as a natural
colorant for pork sausage production, and NaNO2 could be substituted
with up to 20% PP without detrimental effects on sausage appearance and/or
quality.
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