Investigating the effect of natural nitrate sources on traditional cured products to reduce artificial additives
DOI:
https://doi.org/10.56616/meat.3414Keywords:
brining, nitrite, nitrate, celery juice powder, Staphylococcus carnosusAbstract
The aim of the research work was to replace artificial nitrite in the production of long-aged products with traditional curing methods with nitrate sources of natural origin and to investigate the quality characteristics of the resulting product. The applicability of celery as a natural nitrate source was investigated. In our experimental work, we prepared raw, cured boneless pork loin with a combination of celery root powder, celery root powder and a nitrate-egrading microbe (Staphylococcus carnosus). Traditionally cured meat was used as a control sample. The development of the cured colour, the salt content, water activity and moisture content, the nitrite and nitrate content of the product and the change in Staphylococcus count of the samples were monitored. In addition, we also aimed to investigate the evolution of. The a* (red) values of the colour factors (L*, a*, b*) showed significant differences between the products. The amount of celery powder used in the experiment resulted in less nitrite than in the products prepared with sodium nitrite.
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