시금치 유래 천연아질산염의 첨가가 돈육 패티의 육색 및 저장 안정성에 미치는 영향 Effects of Pre-Converted Nitrite from Fermented Spinach on Color Stability and Shelf-life in Cooked Pork Patty원문보기
발효된 시금치 추출물(FS)에서 변환된 아질산염을 돼지고기 패티에 첨가하여 30일간 냉장보관하면서 저장 수명에 미치는 영향에 대해 조사하였다. 아질산염을 대조구와 처리구 모두 120ppm의 농도로 아질산염을 첨가하였다: CON-SN (120ppm 아질산염), CON-C (샐러리파우더에서 변환한 아질산염 2%), T1 (20% FS), T2 (60ppm 아질산염 + 10% FS), T3(20% FS + 0.05% 아스코르브산). 발효된 시금치 추출물을 첨가한 결과 10일에 CON-SN보다 적색도가 높았다 (P < 0.05). 모든 처리구에서 pH는 저장 기간의 증가에 따라 감소하였다 (P < 0.05). FS를 첨가한 T1, T3은 다른 처리구들보다 pH가 낮았다 (P < 0.05). FS를 첨가한 처리구는 TBARS와 잔류아질산염 함량 수치를 감소시키는데 가장 효과적이었다. 따라서 이러한 결과 발효된 시금치 추출물로부터 변환된 천연아질산염의 첨가가 합성 아질산염을 대체하여 육류 제품의 저장 수명을 증대시키기 위한 역할을 할 수 있다는 것을 확인하였다.
발효된 시금치 추출물(FS)에서 변환된 아질산염을 돼지고기 패티에 첨가하여 30일간 냉장보관하면서 저장 수명에 미치는 영향에 대해 조사하였다. 아질산염을 대조구와 처리구 모두 120ppm의 농도로 아질산염을 첨가하였다: CON-SN (120ppm 아질산염), CON-C (샐러리파우더에서 변환한 아질산염 2%), T1 (20% FS), T2 (60ppm 아질산염 + 10% FS), T3(20% FS + 0.05% 아스코르브산). 발효된 시금치 추출물을 첨가한 결과 10일에 CON-SN보다 적색도가 높았다 (P < 0.05). 모든 처리구에서 pH는 저장 기간의 증가에 따라 감소하였다 (P < 0.05). FS를 첨가한 T1, T3은 다른 처리구들보다 pH가 낮았다 (P < 0.05). FS를 첨가한 처리구는 TBARS와 잔류아질산염 함량 수치를 감소시키는데 가장 효과적이었다. 따라서 이러한 결과 발효된 시금치 추출물로부터 변환된 천연아질산염의 첨가가 합성 아질산염을 대체하여 육류 제품의 저장 수명을 증대시키기 위한 역할을 할 수 있다는 것을 확인하였다.
The effects of pre-converted nitrite from fermented spinach extracts (FS) on the shelf-life of cooked pork patties during refrigerated storage for 30 d were investigated. Nitrite was added at a concentration of approximately 120 ppm to all the five samples which were formulated as follows: CON-SN (1...
The effects of pre-converted nitrite from fermented spinach extracts (FS) on the shelf-life of cooked pork patties during refrigerated storage for 30 d were investigated. Nitrite was added at a concentration of approximately 120 ppm to all the five samples which were formulated as follows: CON-SN (120 ppm nitrite), CON-C (2% pre-converted nitrite from celery powder), T1 (20% FS), T2 (60 ppm nitrite + 10% FS), T3 (20% FS +0.05% ascorbic acid). The addition of fermented spinach extract resulted in a higher redness value than that of the CON-SN for 10 d (P < 0.05). The pH of all treatments decreased with progress of the storage period (P < 0.05). The pH of the T1 and T3 samples treated with FS was lower (P < 0.05) than that obtained with other treatments. The samples in which FS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the CON-SN. Therefore, these results suggested that pre-converted nitrite from fermented spinach extract is a viable alternative to synthetic nitrite for the improvement of shelf-life in meat products.
The effects of pre-converted nitrite from fermented spinach extracts (FS) on the shelf-life of cooked pork patties during refrigerated storage for 30 d were investigated. Nitrite was added at a concentration of approximately 120 ppm to all the five samples which were formulated as follows: CON-SN (120 ppm nitrite), CON-C (2% pre-converted nitrite from celery powder), T1 (20% FS), T2 (60 ppm nitrite + 10% FS), T3 (20% FS +0.05% ascorbic acid). The addition of fermented spinach extract resulted in a higher redness value than that of the CON-SN for 10 d (P < 0.05). The pH of all treatments decreased with progress of the storage period (P < 0.05). The pH of the T1 and T3 samples treated with FS was lower (P < 0.05) than that obtained with other treatments. The samples in which FS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the CON-SN. Therefore, these results suggested that pre-converted nitrite from fermented spinach extract is a viable alternative to synthetic nitrite for the improvement of shelf-life in meat products.
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