KR20190086383A - With no use of sodium nitrite meat products with fixed red color containing natural color material and method for preparing the same - Google Patents

Abstract

The present invention relates to a meat product with red color fixation without adding sodium nitrite and a production method thereof. The meat product according to the present invention has effects of red color fixation and unique flavor of nitrite without adding synthetic sodium nitrite in the production of meat products. In addition, the present invention contributes to the expansion of the meat product market and the public health in the future by using natural products to eliminates the negative thinking about the synthetic additives and satisfy the needs of consumers for the well-being.

Description

TECHNICAL FIELD [0001] The present invention relates to a sodium nitrite-free meat product having a color fixation containing a natural coloring material as an effective ingredient, and a method for preparing the same.

The present invention relates to a meat product having color fixation without adding sodium nitrite and a method for producing the same.

Contemporary consumers are increasingly concerned about food safety as their income level increases. In particular, sodium nitrite and synthetic additives, which are added to meat processing products, cause anxiety about safety of consumers and cause deterioration of the meat industry. have. In addition, the International Agency for Research on Cancer (IARC) under the World Health Organization (WHO) classifies processed meats such as sausage, ham, and bacon as group 1 carcinogens such as tobacco and asbestos, and processed meats 50 g each of sausage The study found that the incidence of colorectal cancer was 18 percent higher. However, since the unique color of sodium nitrite is an important measure for the consumption of meat products, it is still widely used industrially for the above problems, and even in Europe, which consumes a large amount of meat products and is sensitive to the use of synthetic additives, it does not use sodium nitrite The product is 4% of the total. In fact, most of the processed meat products use sodium nitrite.

 Therefore, it is necessary to study natural materials that can replace sodium nitrite in order to consider the harmfulness of sodium nitrite and to meet the needs of consumers.

1. Korea Patent No. 370623

In order to solve the problems of the prior art as described above, the present invention has made efforts to find a method for producing meat products which can exhibit the same color fixation effect and flavor without adding nitrite. As a result, The present inventors completed the present invention by confirming that it is possible to produce a meat product having a color and flavor similar to that of a meat product to which a nitrite is added without using a cyN nitrite.

Accordingly, the present invention provides a sodium nitrite-free meat product containing a gummy pigment.

The present invention also relates to a method for producing a pork meat product, comprising the steps of: (a) adding salt and phosphate to pork, fat, (b) crushing and shredding the salt cake prepared in the step (a); (c) adding powder of natural material to the ground meat prepared in step (b) and mixing to prepare an emulsion; (d) filling the casing with the emulsified mixed meat prepared in the step (c); And (e) heating the filled semi-finished product of the meat product.

In order to achieve the above object, the present invention provides a sodium nitrite-free meat product containing a gummy pigment.

In one embodiment of the present invention, the gummy pigment may further include at least one selected from vitamin C, sodium caseinate and maltodextrin.

In one embodiment of the present invention, the gummy pigment may be added in an amount of 0.001 to 10 parts by weight based on the total weight of the meat product.

In one embodiment of the present invention, the meat product may be ham, cans, bacon or sausage.

The present invention also relates to a method for producing a pork meat product, comprising the steps of: (a) adding salt and phosphate to pork, fat, (b) crushing and shredding the salt cake prepared in the step (a); (c) adding powder of natural material to the ground meat prepared in step (b) and mixing to prepare an emulsion; (d) filling the casing with the emulsified mixed meat prepared in the step (c); And (e) heating the filled semi-finished product of the meat product.

In one embodiment of the present invention, the natural product powder of step (c) may be a gardenia red color.

In one embodiment of the present invention, the gummy pigment may further include at least one selected from vitamin C, sodium caseinate and maltodextrin.

In one embodiment of the present invention, the pork, the fat, the water, the salt, and the phosphate in the step (a) include 60 to 80 parts by weight of pork, 10 to 20 parts by weight 7 to 20 parts by weight of water, 0.1 to 5 parts by weight of salt, and 0.01 to 5 parts by weight of phosphate.

In one embodiment of the present invention, the natural product powder in the step (c) may be contained in an amount of 0.001 to 10 parts by weight based on the total weight of the meat product.

In one embodiment of the present invention, the meat product may be ham, cans, bacon or sausage.

The meat product according to the present invention has an effect of having a color fixation effect and a unique flavor possessed by nitrite without adding synthetic sodium nitrite to the production of meat products.

In addition, the present invention can satisfy consumers' desire for a good idea and a negative thought about a synthetic additive by using a natural product, which is advantageous in expanding a meat product market and contributing to the public health in the future.

Fig. 1 is a photograph of the pork sausages produced at the blending ratio shown in Table 1 at the 0th week and the 4th week of manufacture.
Fig. 2 shows the result of photographing the pork sausage produced at the mixing ratio shown in Table 7 at the 0th week and the 4th week of manufacture.
FIG. 3 shows the result of photographing the pork sausage produced at the mixing ratio shown in Table 13 at the 0th week and the 4th week of manufacture.

Currently, sodium nitrite (NaNO ₂ ) is a typical coloring agent used in the meat processing industry. It utilizes nitrate (NaNO ₃ , KNO ₃ ) or nitrite (NaNO ₂ , KNO ₂ ) during manufacture of meat products and mainly uses sodium nitrite. The addition of sodium nitrite affects myoglobin and hemoglobin and forms nitrosomyoglobin and nitrosohemoglobin, which is reddish and has a unique role in improving flavor, inhibiting the formation of acid patches, improving water retention and adhesion. It also inhibits bacterial proliferation and development, and especially the toxin and sporogenesis of Clostridium botulinum. However, there is a problem about nitrite in the back of this pure function. N-nitrosamine, which is a carcinogenic substance, is formed by the reaction of amines and nitrous acid, which constitute protein in the body, and it is formed by oxidation of hemoglobin into methemoglobin in hypertriglycerum to lower oxygen transport ability.

 N-nitrosamines (NAs) are substances that are formed by decomposition of amines and proteins present in protein foods during cooking, resulting from nitrite and nitrosation reactions, and are internationally classified as carcinogenic. NSAIDs can be classified into volatile NA and nonvolatile NA, and volatile NA includes N-nitrosodimethylamine (NDMA), N-nitrosopiperidine (NPIP) and N-nitrosodiethylamine (NDEA) It is known as a highly carcinogenic substance. According to the results of nitrosamine surveys, the levels of bacon and NDEA in meat products were 2.36 and 0.11 μg / kg, respectively. Sausages were 1.32 and 0.11 μg / kg in hamburger and 1.27 and 0.07 μg / kg in NDMA and NDEA respectively Fish meat products, fermented fish products, alcoholic beverages and beverages. Nitrosamine formation in processed meat products is mostly caused by addition of nitrite. In Korea and Japan, the allowable amount of sodium nitrite in the final product is limited to less than 70 ppm as nitrite ion.

Accordingly, the present inventors have made extensive efforts to find a method for producing meat products that can exhibit the same color fixation effect and flavor without adding harmful sodium nitrite to the body. As a result, it has been found that nitrite It is possible to produce a meat product having a color and flavor similar to that of a meat product containing nitrite.

Accordingly, the present invention provides a sodium nitrite-free meat product containing a gummy pigment.

The term " gummy pigment " in the present invention means a bitter-based natural pigment obtained by using a fruit juice extract of gardenia. It is a dark-colored liquid, lump, powder or paste, and has a slight peculiar smell.

In the present invention, the gummy pigment may further include at least one selected from vitamin C, sodium caseinate and maltodextrin.

In the present invention, the gummy pigment may be included in an amount of 0.001 to 10 parts by weight based on the total weight of the meat product, and most preferably 0.04 parts by weight.

Further, the present invention relates to a method for producing pork meat, comprising the steps of: (a) adding salt and phosphate to pork, (b) crushing and shredding the prepared salt prepared in step (a), (c) adding powder of natural material to the ground meat prepared in step (b), and mixing to prepare an emulsion; filling the casing with the emulsified mixed meat prepared in the step (c); And (e) heating the packed meat product semi-finished product.

The natural product powder in step (c) may be a gardenia red color.

In the present invention, the gummy pigment may further include at least one selected from vitamin C, sodium caseinate and maltodextrin.

In the present invention, the pork, the fat, the water, the salt, and the phosphate in the step (a) may contain 60 to 80 parts by weight of pork, 10 to 20 parts by weight of fat, 0.1 to 5 parts by weight of salt, and 0.01 to 5 parts by weight of phosphate.

In addition, the natural product powder in the step (c) may be contained in an amount of 0.001 to 10 parts by weight based on the total weight of the finished meat product, and most preferably 0.04 parts by weight of the natural product powder may be contained.

The meat product referred to in the present invention may be ham, cans, bacon or sausage, and is most preferably sausage.

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

≪ Example 1 >

Native Color Alternative to Nitrite (1)

Sodium nitrite and synthetic additives, which are added to meat products, cause anxiety about the safety of consumers and cause deterioration of the meat processing industry. In fact, many studies have shown that such synthetic additives cause cancer Has been announced. However, the unique color of sodium nitrite is an important measure of meat consumption.

Accordingly, the inventors of the present invention conducted the following experiments in order to find natural pigments for meat products that can be used in place of sodium nitrite.

<1-1> Materials preparation and experimental method

1. Sausage production

At the A slaughterhouse located in Gyeongsangnam-do, pigs were removed from the pork loin and the flesh of the pigs and the fascia was removed and ground to a diameter of 5 mm using a grinder (GG-22, German knife, CA, USA). The ground raw materials were laid on a Silent Cutter bowl (A-20, Ramon, Co. Ltd., Spain) and ground in a single stage. While adding salt, phosphate, coloring agent and sugar, And crushed. 1/2 Ice was added thereto and pulverized until it became stiff again. 1/2 Ice was added, and then the fat and the additives (powder) of the present invention were added and pulverized at about 5 캜 for a total of 10 minutes and the final temperature of the emulsion was 14 캜 or lower (mixing ratio is as shown in Table 1) ).

The prepared emulsion was immersed in polyvinylidene chloride (Krehal on UK Ltd., Beverley, East Riding of Yorkshire, UK) using a charger (E-25, Hankook Fujee Industries Co. Ltd., Suwon, Korea) Plasic casing (Ø 4.14 cm) was filled with sausage of length 10 cm and weighing 110 g. After the filling, the sausage was heated in a water bath (BS-31, JEIO TECH Co., Ltd., Seoul, Korea) at 80 ° C. until the center temperature reached 74 ° C., And stored for analysis.

2. Experimental Method

(1) Water separation rate

Approximately 5 g of emulsion was sampled and heated in a constant temperature water bath at 80 ° C for 30 minutes using a Falcon tube and wire net, cooled, centrifuged at 1,000 rpm for 10 minutes and weighed.

Water and fat loss = [total sample weight - (weight after treatment - wire mesh weight)] / total sample weight × 100

(2) Heat loss

The emulsion was formed into a round shape by 10 g, and the temperature of the Eurogill (TG 101-E, fri-jado, netherlands) was preheated to 100 ° C., heated for 10 minutes, cooled at room temperature for 30 minutes and then weighed.

(Sample weight before heating - sample weight after heating) / sample weight before heating × 100.

(3) Packing weight loss

Before opening the casing, the weight of the sausage was measured. After peeling off the casing, the moisture and debris on the surface of the casing was cleaned, and the weight of the contents and casing (including two clips) was measured to calculate the weight loss as a percentage

   Packaging weight loss (%) = [Weight of sausage - (contents + weight of casing with two clips)] / weight of sausage × 100

(4) Red increase rate

   The red growth rate was calculated as follows using the results of the storage period (0, 4 weeks) of the color.

   (4 weeks a * value - 0 week a * value) / 0 Week a * value x 100

(5) pH

The pH was measured using a pH meter (T25B, IKA Works Sdn. Bhd., Malaysia) homogenized for 20 seconds and adjusted to pH 4, 7 and 10 buffer solution at 13,000 rpm with 3 mL of sample mixed with 27 mL of distilled water Seven Easy pH, Mettler-Toledo AG, Swistzerland).

(6) Emulsion and sausage product color (CIE L *, a *, b *, W, c, h)

After removing the PVDC casing of the sausage, the sample was cut and allowed to stand at room temperature for 30 minutes. Then, moisture of the surface was removed using Kimwipes (Kim Tec Kim Wipes, Yuhan-Kimberly, Seoul, Korea).

The color of the emulsion and sausage product was measured by using a Minolta chroma meter (Minolta Co. CR-400, Japan), L * value indicating lightness, a * value indicating yellowness and yellowness B * value, chroma value (hue value), and hue value (hue value) were measured three times. The W value indicating the degree of whiteness is expressed by using the expression L * -3b *. Standardization of the Minolta chroma meter was performed using a standard color plate (Y = 92.8, x = 0.3134, y = 0.3193).

(7) shear value and texture

Sausage shear force was measured using Instron 3343 (US / MX50, A & D Co., USA).

Each specimen was cut into ø 0.65 × 2.00 cm and cut with a knife type plunger. The measurement conditions were 10 kg of load cell and 30 mm of adapter area. The textures of the samples were measured using Instron 3343 (US / MX50, A & D Co., USA) and the samples were shaped to 2.0 (width) × 2.0 (length) × 1.0 Plunger No. 3 were used to measure the hardness, cohesiveness, gumminess, chewiness, springiness, and adhesiveness of the samples cut at right angles to the result. The analytical conditions were set at a chart speed of 120 mm / min, a maximum load of 10 kg, and a measurement speed of 60 mm / min.

(8) DPPH

DPPH was prepared by adding 5 g of sample to a falcon tube, adding 15 mL of 75% ethanol, homogenizing at 10,000 rpm for 20 seconds using a homogenizer, and centrifuging at 3,000 rpm for 15 minutes. After centrifugation, the supernatant was filtered with a syringe filter and then adjusted to a final volume of 20 mL with 75% ethanol. Extracted samples were added to each test tube by concentration and concentration was adjusted by adding 75% ethanol to the test tube. Samples, blank, and reference were prepared and vortexed. After 20 minutes at room temperature, they were centrifuged at 3,000 rpm for 10 minutes. After centrifugation, the supernatant was applied to a quartz cell or plastic cell and measured at 517 nm using a spectrophotometer.

   Antiradical activity = [1- (sample absorbance - reference absorbance)] × 100

(9) Volatile basic nitrogen compounds (VBN)

Volatile basic nitrogen compounds were measured by Pearson (1976) method.

Specifically, 3 g of sample was mixed with distilled water (27 mL), and homogenized at 13,000 rpm for 20 seconds. 1 filter paper, and 1 mL of the filtrate was placed in the outer chamber of the Conway unit. To the inner chamber, 1 mL of 0.01 N boric acid solution and 30 μL of indicator (0.066% Methyl red + 0.066% Bromocresol green) were added. Conway unit was applied with glycerine on the lid and the lid was closed halfway. Then, 1 mL of 50% K ₂ CO ₃ was injected into the outer chamber, immediately sealed, and the container was stirred horizontally. Lt; / RTI &gt; After incubation, the solution of boric acid in the inner volume was titrated with 0.02 NH ₂ SO ₄ . The value of VBN is expressed in mg per 100 g sample after conversion into the following formula.

   VBN value (mg / 100 g meat) = [0.28 (titration volume of sample solution titration volume of blank) x 10] x 100

(10) Residual nitrite ion measurement

To measure the residual nitrite ion, add 20 mL of 80 ° C distilled water to 2 g of the sample, shake it well, add 2 mL of 0.5 N NaOH, and shake it well. Add 2 mL of 12% zinc sulfate solution, mix well, heat shake at 30 rpm for 20 minutes in a water bath at 80 ℃. After heating, cool to room temperature, add 4 mL of ammonium acetate buffer solution, mix thoroughly, add distilled water to make up to 40 mL, mix well, leave for 10 minutes, filter all through the filter One filtrate was used as the test solution. Add 20 mL of test solution to the falcon tube, add 1 mL of sulfanilamide solution, 1 mL of N-1-Naphthylethylenediamine dihydrocholide solution, and 3 mL of distilled water. And the absorbance was measured at a wavelength of 540 nm using a spectrophotometer. Blank and standard were performed in the same manner as the experimental solution using distilled water instead of 2 g of sample. When the test solution is colored, add 20 mL of the test solution in 2) Add 1 mL of a mixture of HCl: water (1: 1) and water to make 25 mL without using two reagents. Measure the absorbance Ac was measured and converted into the following equation.

(11) Total number of bacteria and lactic acid bacteria

Total bacterial counts and lactic acid bacteria counts were performed according to AOAC (1995).

For the microorganism, 25 g of the sample and 250 mL of sterilized distilled water are homogenized with a stomacher (78860ST Nom, Interscience, France), then 1 mL is diluted sequentially with 9 mL of distilled water, and 1 mL of the diluted solution is added to a plate count agar (Difco, The colony forming unit (CFU) after inoculation and incubation at 37 ° C for 48 h in E. coli / coliform count plate petrifilm (3M Healthcare, Minnesota, USA) was expressed in log / g.

(12) Sensory evaluation

The evaluation of meat color, flavor, flavor, texture, elasticity and overall acceptability were made by trained sensory test personnel using 9 - point scale. Each processed sausage was shaped to a height of about 1 cm, and each sample was randomly assigned to 10 sensory test agents with three digit codes. For each sensory agent, 1 point was highly disliked and 9 points were very good or ranked according to the given items.

(13) Statistical processing

The results obtained from the above experiments were analyzed by the GLM (General Linear Model) method of SAS program (Statistics Analytical System, USA, 1999). The significance test (α = 0.05) was performed using Duncan 's multiple range test for the mean value comparison between the treatment averages.

<1-2> Confirmation of emulsion color, water separation and heat loss

The results of confirming emulsion coloring, water separation and heating loss on the addition of the gingival coloring matter and pigment stabilizer (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ) Table 2 and Figure 1 show.

The redness (a *), whiteness (W), and saturation (c) of the meat color of the emulsion were higher in all treatments than the control, and the lightness (L *), yellowness (b *) and hue (h) were lower.

Water and fat loss were lower in all treatments than in the control and T4 (maltodextrin) was the lowest.

Cooking loss was lower in T2 and T4 than in control, and T4 (maltodextrin) was lowest.

<1-3> Identification of physicochemical and sensory characteristics of sausage

The results of identification of sausage physicochemical and sensory characteristics for the addition of the chromatin stabilizer (vitamin C, casein sodium, maltodextrin) alone to replace sodium nitrite (NaNO ₂ ), which was used as a coloring agent in existing meat products, Respectively.

The pH was lower in all treatments at 0 and 4 weeks than the control. Especially, T3 and T4 were low, and all treatments increased with increasing storage period.

Purge loss was lower in T2, T3 and T4 than in the control, especially T4 (maltodextrin).

Residual nitrite ion was lower in all treatments than control, and control was decreased by increasing storage period.

Tl, T3 and T4 were lower in the red growth than the control, especially T1 and T3 were lower.

The sensory evaluation was higher in all treatments than control, especially T4, at 0 and 4 weeks. As the storage period increased, C, T1, and T2 increased, T3 decreased, and T4 did not.

<1-4> Sausage product color check result

The results of color confirmation of sausage product color for the addition of the gummy pigment and pigment stabilizer (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ), which was used as a coloring agent in existing meat products, Respectively.

The redness (a ^* ), whiteness (W), and saturation (c) of the product colors were higher in all treatments than the control. Conversely, the lightness (L ^* ), yellowness (b ^* ) and hue (h) were lower. Among the treatments, T4 (maltodextrin) had the highest redness and saturation, and the lowest brightness, yellowness, whiteness and color. As the storage period increased, all treatments increased in the redness, T1, T2, T4 increased, whiteness increased T2, saturation increased in T2, T3 and T4 while color was decreased in all treatments except control Respectively.

<1-5> Sausage shear value and texture confirmation result

Table 5 shows the results of the sausage shear value and texture evaluation for the addition of the chromatin stabilizer (vitamin C, casein sodium, maltodextrin) alone to replace the sodium nitrite (NaNO ₂ ) used as a coloring agent in the existing meat products .

<1-6> Results of Sausage Storage Test

Table 6 shows the results of the sausage storage test for the addition of the coloring agent and vitamin stabilizer (vitamin C, sodium caseinate, and maltodextrin) alone to replace sodium nitrite (NaNO ₂ ), which was used as a coloring agent in existing meat products.

Radical scavenging activity (DPPH) was higher in all treatments than control (0, 4 weeks) and T2 (vitamin C) was the lowest among treatments of TBARS and DPPH.

The total number of bacteria and lactobacillus were higher in all treatments than in the control, especially in T4, at 4 weeks, and in the storage period VBN, total bacterial count and lactic acid bacterial count were increased.

As a comprehensive result of Example 1, the effect of adding a coloring agent (vitamin C, casein sodium, maltodextrin) alone to the gingival pigment in order to replace the sodium nitrite of the control (C) . Among the treatments, T4 (0.04 + gum dyestuff 0.03 + maltodextrin 0.03) treatment was the best.

&Lt; Example 2 >

Native Color Alternative to Nitrite (2)

<2-1> Materials Preparation and Experimental Method

Experiments were carried out in the same manner as in Example <1-1>, and the experimental design was as shown in Table 7.

<2-2> Confirmation results of milk color, oil-water separation rate and heating loss

The results of the emulsion coloration, water separation and heating loss test for the addition of a mixture of gum dyes and pigments stabilizers (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ) Table 8 and Figure 2 show.

The lightness (L ^* ), yellowness (b ^* ) and hue (h) of the emulsions were lower than those of the control. Lightness and color were lowest in T2 (vitamin C + maltodextrin) among treatments. Redness (a ^* ), whiteness (W), and saturation (c) were higher in all treatments than in the control. Redness and saturation were highest in T2 (vitamin C + maltodextrin) and whiteness was lowest in T2 (vitamin C + maltodextrin).

Water and fat loss were lower in all treatments than control, and T3 was lowest.

Cooking loss was higher in T2 (vitamin C + maltodextrin) than in the control and lower in other treatments.

<2-3> Sausage Physicochemical and Sensory Characteristics

The results of identification of sausage physicochemical and sensory characteristics for the addition of a mixture of gum dyes and pigment stabilizers (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ), which was used as a coloring agent in existing meat products, .

The pH of all treatments was lower than that of control at 0 and 4 weeks, and increased with increasing storage period.

Purge loss was lower in all but T2 (vitamin C + maltodextrin) than the control.

Residual nitrite ion (0, 4) was lower in all treatments than control.

Red growth rate was higher in T1, T2, and T4 than in control, and T3 was lower.

The sensory evaluation was highest in all treatments, especially T2 (vitamin C + maltodextrin), at 0 and 4 weeks, respectively.

<2-4> Sausage product color check result

The results of color confirmation of the sausage product color for the addition of the chromatic and pigment stabilizers (vitamin C, casein sodium, maltodextrin) used to replace the sodium nitrite (NaNO ₂ ) used as the coloring agent in the existing meat products are shown in Table 10 and FIG. 2 .

The lightness (L ^* ) and yellowness (b ^* ) of the product colors were lower than those of the control. The redness (a ^* ), whiteness (W), and saturation (c) of all treatments were higher than those of the control. Especially redness was higher in T2 (vitamin C + maltodextrin) at 4 weeks. Color (h) was higher in treatments than control (4 weeks), especially T2 (vitamin C + maltodextrin).

<2-5> Sausage shear value and texture confirmation result

Table 11 shows the results of sausage shear value and texture evaluation for the addition of a mixture of gum dyes and pigments stabilizers (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ) used as a coloring agent in existing meat products .

Shear force, hardness, surface hardness and gumminess were higher in all treatments than control. Shear thinning decreased with increasing storage period. Cohesiveness, Springness, Chewiness, and Adhesiveness were not different between treatments.

<2-6> Results of Sausage Storage Test

Table 12 shows the results of the sausage storage test for the addition of a mixture of a coloring agent and a pigment stabilizer (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ) used as a coloring agent in existing meat products.

Radical scavenging activity (DPPH) was higher in all treatments than control, especially T3 (casein + maltodextrin).

The amounts of volatile basic nitrogen (VBN), total bacteria, and lactic acid bacteria were similar in T4 (vitamin C + casein + maltodextrin) than the control. As the storage period increased, the control and all treatments increased.

As a comprehensive result of Example 2, the effect of adding a colorant stabilizer (vitamin C, casein sodium, maltodextrin) to the gingival pigment was examined to replace the sodium nitrite of the control (C) . Among the treatments, the treatment with T2 (0.04 + 0.04 + vitamin C 0.05 + maltodextrin 0.03) treatment was the best among the treatments.

&Lt; Example 3 >

Nitrite alternative natural pigment experiment (3)

<3-1> Materials Preparation and Experimental Method

Experiments were carried out in the same manner as in Example <1-1>, and the experimental design was carried out according to Table 13.

&Lt; 3-2 > Results of confirming the color of emulsion,

Confirmation of emulsion coloring, water separation and heating loss for single or multiple addition of gumatic pigment and colorant stabilizer (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ) used as a coloring agent in existing meat products The results are shown in Table 14 and FIG.

The lightness (L ^* ), yellowness (b ^* ) and hue (h) of the emulsions were lower than those of the control. Lightness and color were the lowest among T6 (gingival pigment + vitamin C + maltodextrin) among treatments. Redness (a ^* ), whiteness (W), and saturation (c) were higher in all treatments than in the control. Redness and color saturation were highest in T6 (gummy pigment + vitamin C + maltodextrin), whiteness was lowest in T6 (gingival pigment + vitamin C + maltodextrin).

Water and fat loss were lower in all treatments than in the control, and T7 (gummy pigment + casein sodium + maltodextrin) was lowest.

Cooking loss was higher in T3 (gummy pigment + casein sodium) and T6 (gummy pigment + vitamin C + maltodextrin) than the control and lower in other treatments.

<3-3> Sausage Physicochemical and Sensory Characteristics

The results of the sausage physicochemical and sensory evaluation of the addition of the gummy pigment and pigment stabilizer (vitamin C, casein sodium, maltodextrin) alone or in combination to replace sodium nitrite (NaNO ₂ ) Table 15 shows the results.

The pH of all treatments was lower than that of control at 0 and 4 weeks, and increased with increasing storage period.

Purge loss was lower than control (T1) (gummy pigment) and T6 (gummy pigment + vitamin C + maltodextrin).

Residual nitrite ion (0, 4) was lower in all treatments than control.

T5, T6 and T8 were higher than the control.

The sensory evaluation was highest in all treatments than control, especially T6 (gummy pigment + vitamin C + maltodextrin) at 0 and 4 weeks.

<3-4> Sausage product color check result

The results of color confirmation of sausage product color for single or multiple additions of gummy pigment and pigment stabilizer (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ) used as a coloring agent in existing meat products are shown in Table 16 3.

Lightness (L ^* ), yellowness (b ^* ) and hue (h) were lower in all treatments than control. The redness (A ^* ), whiteness (W), and saturation (c) of all treatments were higher than those of the control. In particular, the redness of T4 (gummy pigment + maltodextrin) and T6 (gummy pigment + vitamin C + Malt Textlin) was high.

<3-5> Sausage shear value and texture confirmation result

The results of the sausage shear value and textural confirmation of the addition of the gummy pigment and pigment stabilizer (vitamin C, casein sodium, maltodextrin) alone or in combination were used to replace sodium nitrite (NaNO ₂ ) Respectively.

The hardness of 4 weeks storage was higher than all treatments except T3 (gummy pigment + casein sodium). Shear force and hardness were higher than other treatments, T7 + Casein sodium + maltodextrin) and T8 (gingival pigment + vitamin C + casein sodium + maltodextrin). Surface hardness, Cohesiveness, Springness, Gumminess, Chewiness, and Adhesiveness were not different between treatments. Shear thinning decreased with increasing storage period.

<3-6> Results of Sausage Storage Test

Table 18 shows the results of confirming sausage shelf life of the additive or combination of gummy pigment and pigment stabilizer (vitamin C, casein sodium, maltodextrin) used to replace sodium nitrite (NaNO ₂ ) used as a coloring agent in existing meat products .

Radical scavenging ability (DPPH) was higher in all treatments than control.

The amount of volatile basic nitrogen compounds (VBN) indicating the degree of protein degradation was higher in all treatments than T3 (gummy pigment + casein sodium), and the total number of bacteria and number of lactic acid bacteria were T5 Sodium) and T7 (gummy pigment + casein sodium + maltodextrin) were the highest.

VBN, total bacteria, and lactic acid bacteria were increased in the control and all treatments with increasing storage period.

The results of Example 3 are summarized as follows: T6 (gummy pigment + vitamin C + maltodextrin) is the best result in comparison between control (C) and all treatments, and emulsion redness (a ^* ), sensory test (VBN), total bacterial counts, and lactic acid bacteria counts were higher than those of the control, while protein redness was the highest.

In the following order, T4 (gummy pigment + maltodextrin) has the advantages of sensory test meat coloring, high product redness, low heat loss and low purge loss, while VBN, total bacteria, Respectively.

As a comprehensive result of Example 3, the effect of the colorant stabilizer (vitamin C, casein sodium, maltodextrin) alone or in combination on the gingival pigment was examined to replace the sodium nitrite of the control (C) (0.04 + vitamin C 0.05 + maltodextrin 0.03) treatment was the best among the treatments.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (10)

Sodium nitrite-free meat products containing a gummy pigment. The method according to claim 1,
And further comprising at least one selected from the group consisting of vitamin C, casein sodium and maltodextrin in the germicidal pigment. The method according to claim 1,
Characterized in that the abovementioned chromatic dye is added in an amount of 0.001 to 10 parts by weight based on the total weight of the meat product. The method according to claim 1,
Wherein the meat products are ham, cans, bacon or sausage. (a) adding salt and phosphate to pork, fats and water and soaking them;
(b) crushing and shredding the salt cake prepared in the step (a);
(c) adding powder of natural material to the ground meat prepared in step (b) and mixing to prepare an emulsion;
(d) filling the casing with the emulsified mixed meat prepared in the step (c); And
(e) heating the packed meat product semi-finished product to prepare a sodium nitrite free meat product. 6. The method of claim 5,
Wherein the natural product powder in step (c) is a gardenia red bean. The method according to claim 6,
A method for producing a sodium nitrite-free meat product, which further comprises at least one selected from the group consisting of vitamin C, casein sodium and maltodextrin in the germicidal pigment. 6. The method of claim 5,
The meat, fat, water, salt, and phosphate in step (a) may contain 60 to 80 parts by weight of pork, 10 to 20 parts by weight of fat, 7 to 20 parts by weight of water, , 0.1 to 5 parts by weight of salt, and 0.01 to 5 parts by weight of phosphate. 6. The method of claim 5,
Wherein the natural product powder in step (c) is contained in an amount of 0.001 to 10 parts by weight based on the total weight of the meat product. 6. The method of claim 5,
Wherein the meat products are ham, cans, bacon or sausage.

Images