Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin

• 발행기관: 한국축산식품학회
• 저자명: Yea-Ji Kim Tae-Kyung Kim Ji Yoon Cha Jeong-Heon Kim Min Kyung Park Samooel Jung Yun-Sang Choi
• 간행물 정보: 『Food Science of Animal Resources』제45권 제4호, 1014~1026쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.07.15

국문 초록

This study used ascorbic acid and ultrasound to improve the quality of pork loin marinated with pre-converted Angelica keiskei (PA). Pork loins were cured without nitrite (NC); with nitrite (PC); with PA (PA); with PA and ascorbic acid (PA+A); with PA and ultrasound treatment (PA+U); and with PA, ascorbic acid, and ultrasound treatments (PA+AU). The nitrite content in the curing solution was maintained at 180 ppm, except for NC. Cured loins with PA and ascorbic acid (PA+A and PA+AU) showed identical color values, curing efficiencies, and lower residual nitrite compared with that of PC. The pH of the PA-cured loins was lower than that of PC, and the moisture content was higher than that of NC. Following ultrasound treatment, protein solubility and tenderness were enhanced, whereas the myofibril fragmentation index did not significantly differ. PA effectively inhibited lipid oxidation in cured loins. In the PA+A treatment group, there was no difference in the CIE a* of the cured meat color compared to PC, but the residual nitrite ion scavenging ability was close to 70%. Therefore, curing pork loins with preconverted A. keiskei, ascorbic acid, and ultrasound treatment may be useful for producing high-quality meat products.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

cured pork loin natural converted nitrite ultrasound curing efficiency residual nitrite