Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction.

IF 2.4 2区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE Animal Bioscience Pub Date : 2024-11-01 Epub Date: 2024-08-23 DOI:10.5713/ab.24.0258

Geon Ho Kim, Koo Bok Chin

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Abstract

Objective: This study was performed to evaluate the quality characteristics of reducednitrite boiled pork sausages (BPSs) with paprika oleoresin solution (POS) to compensate for the reduced sodium nitrite (NaNO2).

Methods: POS was prepared by diluting paprika oleoresin with sunflower seed oil at a ratio of 1:20. BPSs were subjected to four different treatments: reference (REF), BPS added with 150 ppm NaNO2; control (CTL), BPS added with 37.5 ppm NaNO2; treatment 1 (TRT1), BPS added with 37.5 ppm NaNO2 and 0.1% POS; treatment 2 (TRT2), BPS added with 75 ppm NaNO2 and 0.1% POS).

Results: The pH values of CTL were lower than those of other treatments. The a* values of TRT1 were higher than those of CTL, and those of REF were lower than those of TRT1 and TRT2. The b* values of TRT1 and TRT2 were higher than those of REF and CTL. The total plate counts of CTL were the highest among all treatments, and Enterobacteriaceae counts of CTL and TRT1 on the 14th day were higher than those of REF and TRT2.

Conclusion: The combination of 75 ppm NaNO2 and 0.1% POS to BPS during storage had an antimicrobial effect similar to that of adding 150 ppm NaNO2. Thus, POS can be used to reduce the use of NaNO2 in meat products.

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添加辣椒油精溶液对亚硝酸盐还原煮猪肉香肠的理化特性和货架期的影响

研究目的本研究旨在评估用辣椒油精溶液（POS）补偿亚硝酸钠（NaNO2）减少量的亚硝酸盐水煮猪肉香肠（BPSs）的质量特性：方法：将辣椒油精与葵花籽油按 1:20 的比例稀释，制备辣椒油精溶液。对 BPS 进行了四种不同的处理：参照（REF），BPS 中添加 150 ppm 的 NaNO2；对照（CTL），BPS 中添加 37.5 ppm 的 NaNO2；处理 1（TRT1），BPS 中添加 37.5 ppm 的 NaNO2 和 0.1% 的 POS；处理 2（TRT2），BPS 中添加 75 ppm 的 NaNO2 和 0.1% 的 POS）：结果：CTL 的 pH 值低于其他处理。TRT1 的 a* 值高于 CTL，REF 的 a* 值低于 TRT1 和 TRT2。TRT1 和 TRT2 的 b* 值高于 REF 和 CTL。在所有处理中，CTL 的菌落总数最高，第 14 天 CTL 和 TRT1 的肠杆菌总数高于 REF 和 TRT2：结论：在 BPS 的贮藏过程中，将 75 ppm 的 NaNO2 和 0.1% 的 POS 混合使用，其抗菌效果与添加 150 ppm 的 NaNO2 相似。因此，POS 可用于减少肉制品中 NaNO2 的使用。

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