THE EFFECT OF SWISS CHARD POWDER AND STARTER CULTURES ON COLOUR DEVELOPMENT IN SMOKED PORK LOIN
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Published:
Dec 15, 2022
Keywords:
nitrates, nitrites, pork loin, cure meat
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Abstract
The aim of this research is to determine the influence of starter cultures and Swiss chard powder, as an alternative naturally occurring nitrite source, on development of superficial and cross-section colour in smoked pork loin produced in industrial conditions. It has been confirmed that smoked pork loin where nitrite and starter culture have been added (group III) has the most favorable instrumental values L, a and b of the colour at surface and fresh cross-section. In group IV (Swiss chard powder and starter culture), the colour develops only on the periphery of the smoked pork loin, which is due to the low content of nitrite during all production stages. Nitrate-reducing bacteria present in starter cultures are reducing nitrates from Swiss chard powder to nitrites. Formed nitrites react rapidly with ascorbic acid and because of that do not have the ability to react with myoglobin to contribute to the development of a red colour in the middle part of the meat. The differences in the colour, observed in the instrumentally measured L, a and b-values at the surface and fresh cross-section between the groups of productions stages, are statistically significant (p < 0.05).
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References
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Vuković I. (2012). Osnove tehnologije mesa. [Fundamentals of meat technology] 4 izdanje. Veterinarska komora Srbije, Beograd.
Vuković, I. (2006). Osnove tehnologije mesa. [Fundamentals of meat technology] 3 izdanje.Veterinarska komora Srbije, Beograd.
Wirth, F. (1991). Restricting and dispensing with curing agents in meat products. Fleischwirtschaft, 71(9): 1051-1054.
Andrée, S., Jira, W., Schwind, K.-H., Wagner, H., & Schwägele, F. (2010). Chemical safety of meat and meat products. Meat Science, 86, 38-48.
Bendall, J. R., & Swatland, H. J. (1988). A review of the relationships of pH with physical aspects of pork quality. Meat Science, 24(2), 85-126.
Bošnir, J., Z. Šimič, P.D., Horvat T., Klarič M., & Šimič S. (2003). Presence of N-nitrosamines in canned liver patty. Coll. Anthropology, 27, 67-70.
Bozkurt, H., & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344-350.
Brewer, M. S., Zhu, L. G., Bidner, B., Meisinger, D. J., & McKeith, F. K. (2001). Measuring pork colour: effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Science, 57(2), 169-176.
Brewer, S. (2010). Technological Quality of Meat for Processing. In F. Toldrá (Eds) Handbook of meat processing (pp. 25-42). Ames, Iowa, USA: Blackwell Publishing.
Chow, C.K, & Hong, C.B. (2002). Dietary vitamin E and selenium and toxicity of nitrite and nitrate. Toxicology, 180(2), 195-207.
Danev, M. (1999). Higiena i tehnologija na meso, riba, jajca i nivni proizvodi. [Hygiene and technology of meat, fish, eggs and their products]. “Mikena”, Bitola.
Eisinaite, V., Vinauskiene, R., Viskelis, P., & Leskauskaite, D. (2016). Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages. Journal of Food Sciences, 81(9), 2175-82.
Feiner, G. (2006). Meat products handbook – Practical science and technology. Woodhead Publishing Limited, English.
Gašperlin, L., & Rajar, A. (2005). Tehnologija mesnin. [Meat technology]. Zbirka vaj za predmet tehnologija mesnin. Ljubljana, Biotehniška fakulteta, Oddelek za živilstvo, 104.
Gassara, F., Kouassi, A. P., Brar, S. K., & Belkacemi, K. (2016). Green Alternatives to Nitrates and Nitrites in Meat-based Products - A Review. Food Science and Nutrition, 56 (13), 2133-2148.
Goswami, M., Prabhakaran P.P., & Tanwar V.K. (2014). Antioxidant and antimicrobial effects of condiments paste used as nitrite replacer in chicken mince. Veterinary World, 7(6), 432-438.
Hui, H. Y. (1992). Encyclopaedia of Food Science and Technology. John Wiley & Sons, Inc., New York.
ISO 2918:1975. Meat and meat products - Determination of nitrite content (Reference method). Organization for Standardization (ISO), Geneva, Switzerland.
Jakszyn, P., Agudo, A., Ibáñez, R., García-Closas, R., Pera, G., Amiano, P., & González, C.A., Development of a food database of nitrosamines, heterocyclic amines, and polycyclic aromatic hydrocarbons. Journal of Nutrition, 134(8), 2011-2014.
Krause, B.L., Sebranek, J.G., Rust, R.E., & Mendonca, A. (2011). Incubation of curing brines for the production of ready-toeat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham, Meat Science, 89(4), 507-513.
Laursen, K., Adamsen, C. E., Laursen, J., Olsen, K., & Møller, J. K. S. (2008). Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods: Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy. Meat Science, 78, 336-341.
Lawrie, R.A., & Ledward, D.A. (2006). Lawrie’s meat science, seventh edition. Abington, Cambridge: Woodhead Publishing Limited.
Mancini, R.A., & Hunt, M.C. (2005). Current research in meat colour. Meat Science, 71, 100-121.
Møller, J. K. S., & Skibsted, L. H. (2007). Colour. In Toldrá, F. Y.H. Hui, I. Astiasarán, W.K. Nip, J.G. Sebranek, E.T.F. Silveira, L.H. Stahnke, & R. Talon (Eds.) Handbook of fermented meat and poultry (pp. 203-216). Ames, Iowa, USA: Blackwell Publishing.
Mϋller, W. D. (1989). The technology of cooked cured products. Fleischwirtschaft, 69(9), 1425-1428.
Pearson, M. A., & Dutson, R. T. (1990). Meat and Health, Advances in meat research. Elsevier Applied Science, London/New York.
Pegg, R. B., & Shahidi, F. (2000). Nitrite curing of meat. The N-nitrosamine problem and nitrite alternatives. Trumbull, CT: Food and Nutrition Press, Inc.
Rede, R. R., & Petrović, S. Lj. (1997). Tehnologija mesa i nauka o mesu. [Meat technology and meat science]. Tehnološki fakultet, Novi Sad.
Sebranek, G.J., & Bacus, N.J. (2007 b) Natural and Organic Cured Meat Products: Regulatory, Manufacturing, Marketing, Quality and Safety Issues. American Meat Sciencens Association. 1, 1-15.
Shahidi, F., & Pegg, R. B. (1993). Nitrite - free meat: Safety and sensory considerations in developing nitrite alternatives for meat curing. Meat Focus International, 2(9) 407-414.
StatSoft, Inc. (2007). STATISTICA (data analysis software system), version 8.0. www.statsoft.com.
Tae-Kyung K., Ko-Eun H., Dong-Heon S., Youn-Kyung H., Young-Boong K., Hyun-Dong P., & Yun-Sang C. (2019). Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. Asian – Australasian Journal of Animal Sciences, 32(12), 933-1941.
Toldrá, F. (2010). Handbook of Meat Processing. Wiley-Blackwell. 2121 State Avenue, Ames, Iowa 50014-8300, USA.
Tomović, V. M., Jokanović, M. R., Petrović, Lj. S., Tomović, M. S., Tasić, T. A., Ikonić, P. M., Šumić, Z. M., Šojić, B. V., Škaljac, S. B., & Šošo, M. M. (2013). Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus. Meat Science, 93(4), 46-52.
Varnam, A.H., & Sutherland, J.P. (1995). Meat and meat products. Technology, Chemistry and Microbiology, Chapman & Hall, London, 167-313.
Vuković I. (2012). Osnove tehnologije mesa. [Fundamentals of meat technology] 4 izdanje. Veterinarska komora Srbije, Beograd.
Vuković, I. (2006). Osnove tehnologije mesa. [Fundamentals of meat technology] 3 izdanje.Veterinarska komora Srbije, Beograd.
Wirth, F. (1991). Restricting and dispensing with curing agents in meat products. Fleischwirtschaft, 71(9): 1051-1054.