ArticleAsian-Australasian journal of animal sciences2019
Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.
Article in Asian-Australasian journal of animal sciences, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin.Food science of animal resources · 2025Article
- Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
- The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder.Food science of animal resources · 2024Article
- Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage.Food science of animal resources · 2024Article
- Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system.Food science and biotechnology · 2023Article
- Effects ofFood science of animal resources · 2023Article
- Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage.Journal of animal science and technology · 2023Article
- Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma.Foods (Basel, Switzerland) · 2022Article
- Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots.Frontiers in microbiology · 2022Article
- Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage.Food science of animal resources · 2021Article
- Clean Label Alternatives in Meat Products.Foods (Basel, Switzerland) · 2021Review
- Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing.Food science of animal resources · 2021Review
- Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages.Food science of animal resources · 2020Article
- Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products.Food science of animal resources · 2020Article
- Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients.Antioxidants (Basel, Switzerland) · 2020Review
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7 authors.
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Abstract
objectiveThis study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard.
methodsPork loin was cured in the brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (Control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4) and pickled samples with 0.012% nitrite (PC) and nitrite free brine (NC) were considered as the control.
resultsThe pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, hardness, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased.
conclusionFermented Swiss chard solution had a positive effect on redness, lipid oxidation. Although there were shown in protein decomposition and sensory, Swiss chard can be replaced sodium nitrite as natural curing agent.
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