• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.394-404
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• 2021

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.50-55
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• 2000

Soluble methyl-hesperidin (MH) powder was prepared from crude MH, and was investigated on the stabilization to sunlight of natural coloring matter. Soluble MH powder was added to riboflavin, bixin, and paprika oleoresin solutions at concentration of 0.1 or 0.2%(w/w), and the absorbance of respective solutions was analyzed by spectrophotometer after exposing to sunlight for $10{\sim}24$ hr. While coloring matter solutions without MH was faded completely with lapse of time, addition of MH retarded to fade natural coloring matters. According as amount of MH added increased, MH showed more excellent stabilizing effect on the coloring matters. Especially, vitamin C with soluble MH showed remarkable synergistic effect in paprika oleoresin solution during the exposure to sunlight for 8 hr. Consequently, it was found that MH plays a role as excellent stabilizer of natural coloring matters to ultraviolet of sunlight.