JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates
Hong, Geun-Pyo; Kim, Ji-Sook; Chun, Ji-Yeon; Min, Sang-Gi;
  PDF(new window)
 Abstract
This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (), 200 MPa of pressure alone (P) did not develop the cured meat color (p>0.05). Thermal treatment (T) showed curing pigmentation (higher CIE L* and CIE a*), and the impacts were more effective when pressure was combined with thermal treatment (PT). In contrast, nitrite levels did not contribute to the cured meat color when of nitrite was added to the meat. At high nitrite levels, although the typical cured color that is induced by thermal treatment did not present by pressure alone, the PT treatment still showed a pinker color with low residual nitrite content compared to the T treatment. The higher the pressure level (300 MPa), the greater the cured meat pigmentation with lower residual nitrite. Therefore, the present study demonstrates the possible application of high pressure, both for cured pigmentation and reducing residual nitrite, respective to typical thermal treatments.
 Keywords
pressure;reducing activity;cured pigment;residual nitrite;oxidation;
 Language
English
 Cited by
 References
1.
Aberle, E. D., Forrest, J. C., Gerrard, D. E., Mills, E. W., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (2001) Principles of meat science. 4th ed, Kendall/Hunt Publishing Company, IW, pp. 117-153.

2.
Andres, A. I., Adamsen, C. E., Møller, J. K. S., and Skibsted, L. H. (2004) High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour. Eur. Food Res. Technol. 219, 205-210.

3.
AOAC (1990) Official methods of analysis. 15th ed, Association of Official Analytical Chemists, Washington, DC.

4.
Campus, M., Flores, M., Martinez, A., and Toldra, F. (2008) Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Sci. 80, 1174-1181. crossref(new window)

5.
Carlez, A., Veciana-Nogues, T., and Cheftel, J. C. (1995) Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensm. Wiss. Technol. 28, 528-538. crossref(new window)

6.
Cheah, P. B. and Ledward, D. A. (1997). Inhibition of metmyoglobin formation in fresh beef by pressure treatment. Meat Sci. 45, 411-418. crossref(new window)

7.
Cheftel, J. C. and Culioli, J. (1997) Effects of high pressure on meat: A review. Meat Sci. 46, 211-236. crossref(new window)

8.
Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat: A review. J. Muscle Food 1, 217-243. crossref(new window)

9.
Fujimaki, M., Emi, M., and Okitani, A. (1975) Fate of nitrite in meat-curing model systems composed of myoglobin, nitrite and ascorbate. Agr. Biol. Chem. 39, 371-377. crossref(new window)

10.
Heaton, M., Cornforth, D. P., Moissev, I. V., Egbert, W. R., and Carpenter, C. E. (2000) Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls. Meat Sci. 55, 321-329. crossref(new window)

11.
Hong, G. P., Ko, S. H., Choi, M. J., and Min, S. G. (2007) Effects of pressure assisted freezing on physicochemical properties of pork. Korean J. Food Sci. Ani. Resour. 27, 190-196. crossref(new window)

12.
Honikel, K. O. (2008) The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78, 68-76. crossref(new window)

13.
Jung, S., Ghoul, M., and de Lamballerie-Anton, M. (2003) Influence of high pressure on the color and microbial quality of beef meat. Lebensm. Wiss. Technol. 36, 625-631. crossref(new window)

14.
Lee, S. H., Cassens, R. G., Winder, W. C., and Fennema, O. R. (1978). Factors affecting the formation of nitrite from added nitrite in model systems and cured meat products. J. Food Sci. 43, 673-676. crossref(new window)

15.
Ma, H. J. and Ledward, D. A. (2004) High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci. 68, 347-355.

16.
Ma, H. J., Ledward, D. A., Zamri, A. I., Frazier, R. A., and Zhou, G. H. (2007) Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chem. 104, 1575-1579. crossref(new window)

17.
MacDougall, D. B. and Hetherington, M. J. (1992) The minimum quantity of nitrite required to stain sliced and homogenised cooked pork. Meat Sci. 31, 201-210. crossref(new window)

18.
Pegg, R. B. and Shahidi, F. (2000) Nitrite curing of meat. The N-nitrosamine problem and nitrite alternatives. Food and Nutrition Press, Inc., CT, pp. 23-66, 153-174.

19.
Reddy, D., Lancaster, Jr. J. R., and Cornforth, D. P. (1983) Nitrite inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes. Science 221, 769-770. crossref(new window)

20.
Shahidi, F. and Pegg, R. B. (1992) Nitrite-free meat curing systems: Update and review. Food Chem. 43, 185-191. crossref(new window)

21.
Smeller, L., Rubens, P., and Heremans, K. (1999) Pressure effect on the temperature-induced unfolding and tendency to aggregate of myoglobin. Biochem. 38, 3816-3820. crossref(new window)

22.
Walters, C. L., Casselden, R. J., and Taylor, A. M. (1967) Nitrite metabolism by skeletal muscle mitochondria in relation to haem pigments. Biochim. Biophys. Acta 143, 310-318. crossref(new window)

23.
Zhou, G. H., Xu, X. L., and Liu, Y. (2010). Preservation technologies for fresh meat-A review. Meat Sci. 86, 119-128. crossref(new window)