Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chines...

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Veröffentlicht in:Food science of animal resources 2020, 40(5), , pp.831-843
Hauptverfasser: Jeong, Jong Youn, Bae, Su Min, Yoon, Jiye, Jeong, Da Hun, Gwak, Seung Hwa
Format: Artikel
Sprache:eng
Schlagworte:
축산학
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Zusammenfassung:This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2020.e63