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Author(s): E. K. Tunieva, V. V. Nasonova, K.I. Spiridonov

Title: Effect of Mangold Powder on Color and Flavor Formation in Muscle Pork Products

Source: International Scientific Days 2018 :: Towards Productive, Sustainable and Resilient Global Agriculture and Food Systems :: Proceedings

ISBN: 978-80-7598-180-6


Publisher: Wolters Kluwer ČR, Prague

PY, pages: 2018, 249-257


Published on-line: 2018-11-09

Language: eng

Abstract: Processing of vegetables with high sodium nitrate content is of interest for the production of meat products without addition of nitrite. However, the use of nitrate-containing vegetable powders requires the changes in technological parameters. The aim of the study was to investigate the effect of mangold powder on the formation of organoleptic characteristics of muscle meat products. The subjects of the study were the samples of meat products, i.e. smoked-cooked pork neck: control with nitrite and salting mixture; experiment No. 1 with mangold powder and ascorbic acid-containing fruit powder; experiment No. 2 with mangold powder and ascorbic acid. To transform the nitrate ions contained in the mangold vegetable powder into nitrite ions using denitrifying culture, a preliminary heat treatment step was used: 1 and 2 hours at 40±2 °C followed by thermal treatment according to conventional technology. Samples were stored for 1, 5, and 11 days at 0-6 °C. As a result of pork neck ageing for 2 hours at 40 °C, a uniform pink color of pork products with vegetable powder was formed. Indicators of instrumental flavor evaluation in the investigated samples of pork products did not differ significantly. Color of the sample No. 1 had higher values of redness and yellowness. Samples with mangold powder were characterized by a higher color stability compared to the control. Mass fraction of sodium nitrite in the test samples after 1 day of storage was 64.5% and 50.0% higher compared to the control. As a result of pork products storage, the differences in the content of sodium nitrite in the control and in the samples from experiments No. 1 and No. 2 disappeared. During storage up to Day 11, the mass fraction of sodium nitrite in the test samples No. 1 and No. 2 decreased by 34.8% and 66.1%, respectively.

Keywords: sodium nitrite, smoked-cooked pork products, vegetable powder, stability of color

JEL Classification: L66, O32, Q16

Rights:Open Access :: Creative Commons BY-NC-SA 4.0 International Licence
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Toto dielo je publikované pod/This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence.