KR20220051701A - Additive for replacing synthetic nitrite containing white kimchi powder and acerola juice powder - Google Patents

Abstract

The present invention relates to an additive for replacing synthetic nitrite containing white kimchi powder and acerola juice powder, and a synthetic nitrite-free meat product manufactured thereby. According to the present invention, when meat products are manufactured by using the additive for replacing synthetic nitrite, a lipid oxidation inhibitory effect and a meat color fixing effect similar to those of synthetic nitrite are exhibited without adding synthetic nitrite. In addition, the additive uses natural products such as white kimchi powder and acerola juice powder, so that consumers' needs for well-being and concern about synthetic additives can be satisfied, thereby contributing to expansion of the meat product market and public health.

Description

Additive for replacing synthetic nitrite containing white kimchi powder and acerola juice powder}

The present invention relates to a synthetic nitrite substitute containing white kimchi powder and acerola juice powder, and to a synthetic nitrite-free meat product manufactured using the same.

One of the consumption trends of modern consumers is naturalism, and to satisfy this, the food processing industry is reducing the use of chemically synthesized food additives, and various studies are underway to develop natural materials that can replace chemically synthesized food additives. .

Among the food additives used in the manufacture of salted meat products in the meat processing industry, nitrite is an essential additive because of its various activities according to the supply of nitrite ions (NO ₂ ^- ) in salted meat products such as sausage, ham, and bacon. Specifically, nitrite has the meat color fixation, unique flavor impartation, microbiological safety, antioxidant action, etc. of meat products, and above all, as an antimicrobial agent that inhibits Clostridium botulinum , it is an essential additive in the manufacture of meat products.

On the other hand, in the case of chemically synthesized nitrite (NaNO ₂ or KNO ₂ ), which is generally used to supply nitrite ions, the increase in sodium in salted meat products according to the use of synthetic nitrite and the fact that it is a chemical synthetic additive make it difficult for consumers to use nitrite. As the avoidance of salted meat products is increasing, it is urgent to develop natural materials that can replace synthetic nitrites in order to satisfy consumer needs and to continuously develop the meat processing industry.

Nitrous acid obtained by reducing nitrate ions (NO ₃ ⁻ ) by inoculating a plant extract containing nitrate with a starter as a method for manufacturing natural salted meat products without using chemically synthesized nitrite. There is a method using ions (NO ₂ ^- ). Currently, this method is being used not only in Korea but also in many countries, and in particular, natural products containing celery extract are being released, and consumer preference for these products is also increasing. However, the extraction process for the production of natural plant extracts containing nitrate, as well as the seed and reduction process for reducing them to nitrite ions, are adding costs, which inevitably increases the production cost of meat products containing natural plant extracts. . In addition, the production process and reduction technology of natural plant extracts that meet the nitrite ion content required for the production of salted meat products are not secured in Korea, so plant extracts and seeds used in Korea are mostly dependent on imports. Therefore, it is necessary to promote the development of the domestic processed meat food industry and secure economic feasibility by developing a pure domestic technology that can reduce costs and effectively replace nitrite in the manufacture of salted meat products.

On the other hand, Korean Patent Laid-Open Patent No. 10-2006-0017659 discloses that nitrite, which is a material necessary for meat color fixing, is directly used without adding nitrite, which is a raw material for meat color fixing reaction, to produce the same effect as the meat color fixing action of nitrite. A method is disclosed. In addition, Korean Patent Application Laid-Open No. 10-2001-0088698 discloses a method of using chitosan to replace nitrite and nitrate in the manufacture of processed food.

However, the above-described methods merely reduce or reduce the amount of nitrate or nitrite harmful to the human body, and the nitrate or nitrite still added is being used in processed meat products.

Under this background, the present inventors have intensively researched to develop a natural material that can replace synthetic nitrite used in processed meat products. As a result, the meat color is fixed by white kimchi powder and acerola juice powder without adding synthetic nitrite when manufacturing meat products. By revealing the effect as well as the lipid oxidation inhibitory effect, the present invention was completed.

KR 10-2006-0017659 A KR 10-2001-0088698 A

One object of the present invention is to develop a natural material to replace synthetic nitrite, which is recognized as an essential additive in the meat processing industry but has reported human risks such as carcinogenicity, specifically, synthetic nitrite containing white kimchi powder and acerola juice powder It is intended to provide a substitute additive.

Another object of the present invention is to provide a synthetic nitrite-free meat product prepared by using the synthetic nitrite substitute additive.

In order to achieve the above object, the present invention provides an additive for replacing synthetic nitrite containing white kimchi powder and acerola juice powder, and a synthetic nitrite-free meat product manufactured using the same.

By using the synthetic nitrite substitute additive containing white kimchi powder and acerola juice powder according to the present invention, a meat color fixing effect similar to that when synthetic nitrite is added, as well as a lipid oxidation inhibitory effect, without adding synthetic nitrite when manufacturing meat products indicates.

In addition, the present invention can satisfy the negative thoughts about synthetic additives and consumers' demands for well-being by using natural products such as white kimchi powder and acerola juice powder, so that the effect of contributing to the expansion of the meat product market and public health in the future is large. There are advantages.

The present invention relates to a synthetic nitrite substitute containing white kimchi powder and acerola juice powder, and to a synthetic nitrite-free meat product manufactured using the same.

In one aspect, the present invention provides an additive for replacing synthetic nitrite containing white kimchi powder and acerola juice powder.

The term "synthetic nitrite" used in the present invention is a colorant that binds to myoglobin, a meat pigment present in muscle, to fix color, and has various effects such as color development, flavor improvement, antimicrobial action, and antioxidant effect. When synthetic nitrite is added to processed meat products, it is reduced to nitrogen monoxide and combined with myoglobin in meat. When heated, nitroso hemochrome is formed to fix a stable bright pink color. In addition, synthetic nitrite has an effect of inhibiting rancidity of lipids by binding to heme iron in meat.

On the other hand, excessive intake of synthetic nitrite may cause cyanosis, anemia, hypotension, methemoglobinosis, etc. in pregnant women or infants. Also, there is a risk of carcinogenesis due to nitrosoamine, which is produced by combining with amine among proteins of processed meat products after heating.

In the present invention, the term "baek kimchi" refers to kimchi without red pepper powder in Chinese cabbage, and it is a clean and cool fermented cabbage with radish inside and pickles added with seasoning ingredients such as ground garlic, ground ginger, fermented shrimp and salt. It's kimchi.

In the present invention, the term "white kimchi powder" is a powder obtained by drying and pulverizing the fermented white kimchi, and is a synthetic nitrite replacement nitrate raw material for salting meat products. The drying may be accomplished by a conventional method such as natural drying, hot air drying, cold air drying, freeze drying, etc., preferably freeze drying.

As a specific example, the white kimchi powder has a nitrate ion content of 16,778 ppm (sodium nitrate 22,999 ppm), a nitrite ion content of 0.72 ppm (sodium nitrite 1.08 ppm), a pH of 6.33, and a moisture content of 5.37%, The salinity has a physicochemical characteristic of 27.25%.

As used herein, the term "acerola juice powder" is a powder obtained from acerola that has a high ascorbic acid content and contains antioxidant compounds such as carotenoids and anthocyanins, which can be used as functional foods. The acerola juice powder can be used by juicing acerola and drying and pulverizing it, or purchasing a commercially available one.

In the present invention, the acerola juice powder is used as an antioxidant having an antioxidant effect, such as inhibiting the generation of lipid rancid substances in processed meat products such as peroxides or aldehydes by preventing lipid oxidation by oxygen in the air. In meat processing, acerola juice powder not only has an antioxidant effect, but also promotes the production of nitrogen monoxide, thereby promoting the fixation of meat pigment and suppressing the production of nitrosoamine.

In the present invention, the term "curing" refers to adding nitrate or nitrite together with salt during the manufacture of meat products. Acts as an antioxidant and antimicrobial agent.

In the present invention, the white kimchi powder is not limited thereto, but may be added in 0.1 to 1 parts by weight, 0.1 to 0.8 parts by weight, 0.1 to 0.6 parts by weight, or 0.2 to 0.4 parts by weight based on 100 parts by weight of the pork mixture. there is.

In the present invention, the acerola juice powder is not limited thereto, but based on 100 parts by weight of the pork mixture, 0.05 to 0.5 parts by weight, 0.07 to 0.4 parts by weight, 0.09 to 0.3 parts by weight, or 0.1 to 0.2 parts by weight is added. can

In the present invention, the pork mixture is a mixture of ground pork, pork fat, and ice and/or water.

As a specific example, the pork mixture is mixed with 60 to 80% by weight of pork such as leg meat, 10 to 20% by weight of pork fat such as pig back fat, and 10 to 20% by weight of ice or water it could be More specifically, 70% by weight of pork (eg, leg meat), 15% by weight of pork fat (eg, back fat), and 15% by weight of a mixture of ice and water may be mixed. The mixture of ice and water may be mixed in a weight ratio of 0.5 to 1: 0.5 to 1, but is not limited thereto, and a person skilled in the art may appropriately adjust the mixture.

The synthetic nitrite replacement additive is not limited thereto, but may further include sodium chloride (NaCl), dextrose and starter culture in addition to white kimchi powder and acerola juice powder.

The starter culture may be a culture of nitrate reducing bacteria as Staphylococcus carnosus ( Staphylococcus carnosus ), Spaphylococcus vitulinus ), or Staphylococcus xylosus ). . In addition, the culture of nitrate-reducing bacteria other than the above strain, for example, Lactobacillus farciminis (KCTC 3618) is not particularly limited.

In the present invention, the starter culture is not limited thereto, but 0.01 to 0.1 parts by weight, 0.01 to 0.08 parts by weight, 0.01 to 0.06 parts by weight, or 0.02 to 0.04 parts by weight based on 100 parts by weight of the pork mixture. can

In another aspect, the present invention provides a synthetic nitrite-free meat product prepared by using a synthetic nitrite substitute additive containing white kimchi powder and acerola juice powder.

In the present invention, each of the "synthetic nitrite", "white kimchi powder" and "acerola juice powder" is the same as described above.

In the present invention, the meat product may be prepared by adding white kimchi powder and acerola juice powder, a synthetic nitrite substitute additive, sodium chloride (NaCl), dextrose, and a starter culture to the pork mixture.

The pork mixture is a mixture of ground pork, pork fat, and ice and/or water, but is not limited thereto, and the pork mixture includes 60 to 80% by weight of pork (eg, leg meat), pork fat (eg, etc.) Room) 10 to 20% by weight, and 10 to 20% by weight of a mixture of ice and water may be mixed. Preferably, 70% by weight of pork (eg, leg meat), 15% by weight of pork fat (eg, back fat), and 15% by weight of a mixture of ice and water may be mixed. The mixture of ice and water may be mixed in a weight ratio of 0.5 to 1: 0.5 to 1, but is not limited thereto, and a person skilled in the art may appropriately adjust the mixture.

The white kimchi powder is not limited thereto, but may be added in 0.1 to 1 parts by weight, 0.1 to 0.8 parts by weight, 0.1 to 0.6 parts by weight, or 0.2 to 0.4 parts by weight based on 100 parts by weight of the pork mixture.

The acerola juice powder is not limited thereto, but may be added in an amount of 0.05 to 0.5 parts by weight, 0.07 to 0.4 parts by weight, 0.09 to 0.3 parts by weight, or 0.1 to 0.2 parts by weight based on 100 parts by weight of the pork mixture.

The sodium chloride (NaCl) is not limited thereto, but may be added in an amount of 0.5 to 5.0 parts by weight, 0.7 to 3.0 parts by weight, 1.0 to 2.0 parts by weight, or 1.5 parts by weight based on 100 parts by weight of the pork mixture.

The dextrose is not limited thereto, but may be added in an amount of 0.5 to 3 parts by weight, 0.7 to 2 parts by weight, 0.9 to 1.5 parts by weight, or 1 part by weight based on 100 parts by weight of the pork mixture.

The starter culture is not limited thereto, but 0.01 to 0.1 parts by weight, 0.01 to 0.08 parts by weight, 0.01 to 0.06 parts by weight, or 0.02 to 0.04 parts by weight based on 100 parts by weight of the pork mixture may be added.

The starter culture is not particularly limited as long as it is a culture of nitrate-reducing bacteria, but is preferably Staphylococcus carnosus , Staphylococcus Vitulinus ), or Staphylococcus It may be a culture of xylose ( Staphylococcus xylosus ).

In the present invention, the meat product is not limited thereto, but may be ham, canned ham, bacon or sausage.

The meat product exhibits a lipid oxidation inhibitory effect as well as a meat color fixing effect of nitrite by the synthetic nitrite substitute containing white kimchi powder and acerola juice powder of the present invention, without adding synthetic nitrites during the production of meat products.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Preparation Example 1: Preparation of white kimchi and kimchi powder

Chinese cabbages and radishes grown in Gyeonggi-do, Gyeongsang-do, Jeolla-do, Chung-do, and Gangwon-do were purchased and randomly selected and used as the main raw material for white kimchi production. In addition, after trimming and washing Chinese cabbage, radish, garlic, and ginger, shredding or cutting was performed (Table 1). White kimchi was prepared by slightly modifying the standardized recipe of Korean food (Korea Traditional Food Research Institute, 2008). Cut Chinese cabbage in half, sprinkle with sea salt, and immerse in water for 6 hours. After immersion, the Chinese cabbage was washed 3 to 4 times in running water, and water was removed for 1 hour using a strainer. Seasoning ingredients (Table 1) were prepared and added to the cabbage in the container, and then the pickling solution was poured into the container. After fermentation at 0℃ for 2 weeks in a kimchi refrigerator (K413SS13, LG Electronics, Changwon, Korea), the liquid was removed from the fermented white kimchi and blended using a cutter (C6 VV, Sirman, Marsango, Italy). blending). About 500 g of each pulverized white kimchi was vacuum-packed in a nylon/polyethylene bag, and stored in a cryogenic freezer (HKF-51, HFK, Wonju, Korea) at -80°C before freeze-drying. After opening the package, the frozen white kimchi was dried at -40°C for 2 days in a vacuum freeze dryer (PVTFD10R, Ilshinbiobase, Yangju, Korea). The dried white kimchi was pulverized with a blender (51BL30, Waring Commercial, Torrington, CT, USA) for 3 minutes, and then screened using 30 mesh (Test sieve BS0600, Chunggye Sieve, Gunpo, Korea). The white kimchi powder was vacuum-packed in a nylon/polyethylene bag and stored in a freezer at -18°C until later used.

Table 1 below shows the ingredients and seasoning used in the production of white kimchi.

Materials for immersion ¹⁾ Amount (g) Seasoning Ingredients ²⁾ Amount (g) pickles ³⁾ Amount (g) cabbage 24,000 Radish (4×0.5 cm) 3,000 water 9,000 water 20,000 ground garlic 150 salt 120 sea salt 3,500 liver ginger 50 Fermented Shrimp 500 salt 100

¹⁾ Cut Chinese cabbage in half, sprinkle with sea salt, and soak in water for 6 hours. After rinsing with running water, the water was removed.

²⁾ After immersing Chinese cabbage, seasoning ingredients were prepared and added to Chinese cabbage.

³⁾ The pickled solution was poured into the cabbage containing the seasoning in the container, and white kimchi was fermented for 2 weeks in a kimchi refrigerator at 0°C.

Preparation Example 2: Preparation and processing of ground pork products

Raw pork leg meat (M. biceps femoris, M. semitendinosus, and M. semimembranosus) muscles and back fat used in the present invention are local meat It was obtained at 24-48 hours post-mortem from a processing company (Pukyung Pig Farmers Livestock, Kimhae, Korea). After trimming the intermuscular fat and visible connective tissue from the fresh ham, pork without scaffolding was cut into squares. Pork lean and back fat (total batch size of 20 kg per trial in 3 trials) were cut using a chopper (TC-22 Elegant plus, Tre Spade, Torino, Italy) with 8 mm and 3 mm plates, respectively. and sequentially pulverized. Celery powder (SD00350002KL, Diana Food SAS, Antrain, France) with a nitrate ion content of 16,889 ppm (sodium nitrate 23,151 ppm), starter culture (CS 299, CHR Hansen, Milwaukee, WI, USA), vitamin C content This 17.1% acerola juice powder (SD00030013LP, Diana Food SAS, Antrain, France), sodium nitrite (S2252, Sigma-Aldrich, St. Louis, MO, USA) and sodium ascorbate (#35268, Acros Organics, Geel, Belgium) was purchased from a commercial supplier. To investigate the suitability of white kimchi powder and acerola juice powder as natural raw materials for sodium nitrite/sodium nitrate and sodium ascorbate for meat curing, various amounts of white kimchi powder, acerola juice powder, and starter cultures were tested (Table 2). Ground pork lean and back fat were randomly assigned to a control group and five treatment groups. Ground pork mixture (70% pork, 15% fat, 15% ice/water) and 1.5% NaCl and 1.0% dextrose were included in all batches. The control group was prepared by adding 100 ppm of sodium nitrite and 500 ppm of sodium ascorbate. Five treatment groups were prepared using various concentrations of vegetable powder, acerola juice powder and starter cultures (Table 2): control, 0.01% sodium nitrite and 0.05% sodium ascorbate; Treatment group 1, 0.2% white kimchi powder, 0.02% starter culture and 0.1% acerola juice powder; Treatment group 2, 0.2% white kimchi powder, 0.02% starter culture and 0.2% acerola juice powder; Treatment group 3, 0.4% white kimchi powder, 0.04% starter culture and 0.1% acerola juice powder; Treatment group 4, 0.4% white kimchi powder, 0.04% starter culture and 0.2% acerola juice powder; and treatment group 5, 0.4% celery powder, 0.04% starter culture and 0.2% acerola juice powder. In the treatment group 5, celery juice and celery powder are commercially available and are widely used as natural nitrate raw materials in processed meat products. 4) and (Sebranek and Bacus, 2007). In addition, phosphate was not intentionally added to the sample due to the limited use of phosphate in organic and natural meat products. To prepare the samples, ground pork and back fat were mixed with NaCl and sodium nitrite for the control group, or NaCl and white kimchi powder or celery powder for the indirect salt treatment group in a mixer (5K5SS, Whirlpool, St. Joseph, MI, USA) with half ice/water and mixed for 5 minutes. Then, to the pork mixture, dextrose, starter culture, acerola juice powder or sodium ascorbate, and remaining ice/water were added and the mixture was mixed for another 5 minutes. Each batch of pork mixture was filled into a 50 g sample conical tube. The filled tube was centrifuged at 2,000 × g for 10 minutes (Combi R515, Hanil Science Industrial, Incheon, Korea) to remove air pockets. After centrifugation, all tubes were capped and placed in a rack. Control samples were stored at 10°C for 1 hour in a refrigerator (C110AHB, LG Electronics, Changwon, Korea), and indirectly salted samples were stored at 40°C for 2 hours in an incubator (C-IB4, Changshin Science, Pocheon, Korea). cultured under conditions. Upon completion of the incubation, all tubes including the control group and treated group samples were cooked in a 90°C water bath (MaXturdy 45, Daihan Scientific, Wonju, Korea) at an internal temperature of 75°C. The temperature was monitored using a 4-channel digital thermometer (Tes-1384, Ketech Scientific Instrument, Kaohsiung, Taiwan). After cooking, the samples were immediately cooled on slurry ice for 20 minutes and stored in the dark at 2°C-3°C prior to analysis. The experiment was repeated three times.

Table 2 below summarizes the ingredient formulations for the ground pork cooked products prepared with natural ingredients.

material(%) treatment group ¹⁾ control treatment group 1 treatment group 2 treatment group 3 treatment group 4 treatment group 5 pork leg 70 70 70 70 70 70 fat such as pork 15 15 15 15 15 15 trash ice 15 15 15 15 15 15 sub Total 100 100 100 100 100 100 NaCl 1.5 1.5 1.5 1.5 1.5 1.5 dextrose One One One One One One sodium nitrite 0.01 - - - - - White Kimchi Powder - 0.2 0.2 0.4 0.4 - Celery Powder - - - - - 0.4 starter culture - 0.02 0.02 0.04 0.04 0.04 sodium ascorbate 0.05 - - - - - acerola juice powder - 0.1 0.2 0.1 0.2 0.2 sum 102.56 102.82 102.92 103.04 103.14 103.14

¹⁾ Treatment group: control, 0.01% sodium nitrite + 0.05% sodium ascorbate; Treatment group 1, 0.2% white kimchi powder + 0.02% starter culture + 0.1% acerola juice powder; Treatment group 2, 0.2% white kimchi powder + 0.02% starter culture + 0.2% acerola juice powder; Treatment group 3, 0.4% white kimchi powder + 0.04% starter culture + 0.1% acerola juice powder; Treatment group 4, 0.4% white kimchi powder + 0.04% starter culture + 0.2% acerola juice powder; and treatment group 5, 0.4% celery powder + 0.04% starter culture + 0.2% acerola juice powder.

Experimental Example 1: Moisture content measurement

The moisture content of white kimchi powder was measured by drying at 105°C under normal pressure according to the AOAC method (2016).

Experimental Example 2: Measurement of salinity

The salinity was measured using the Mohr method, and after titration with 0.02N AgNO ₃ , the salinity was calculated using the following [Equation 1].

[Equation 1]

Experimental Example 3: Measurement of pH value and heating yield

The pH of white kimchi powder and cooked meat products was determined by mixing 45 mL of distilled water and 5 g of sample with 45 mL of distilled water for 1 minute in a homogenizer (DI 25 basic, IKA ^ⓡ -Werke GmbH& Co. KG, Staufen, Germeny). , was measured using a pH meter (Accumet ^ⓡ AB150, Thermo Fisher Scientific, Singapore).

On the other hand, the heating yield (cooking yield) was calculated using the following [Equation 2] after measuring the weight of the sample before heating and the weight of the sample after heating.

[Equation 2]

Experimental Example 4: CIE (Commission Internationale de l'Eclairage) chromaticity measurement

Using a colorimeter (Chroma Meter CR-400, illuminant C, 2° standard observer; Konica Minolta Sensing, Osaka, Japan) on the cross section of the sample, the L* value indicating the brightness, The b* value was determined. The light source used at this time was a C light source, and was used after correction with a standard white plate having an L* value of +94.90, a* value of -0.39, and b* value +3.88.

Experimental Example 5: Measurement of nitric acid and nitrite ion content

Nitric acid and nitrite ion contents of white kimchi powder were measured using the zinc reduction method of Merino (2009). The measured nitric acid and nitrite ion contents are expressed in terms of ppm.

In addition, the residual nitrite content of cooked meat products was measured using AOAC (2016). Residual nitrite content was calculated by creating a calibration curve using sodium nitrite (S2252, Sigma-Aldrich, St. Louis, MO, USA) as a standard material.

Experimental Example 6: Measurement of salted meat pigment, total meat pigment, and salting efficiency

Nitrosyl hemochrome and total pigment were extracted using 80% acetone or acidic acetone solution, respectively, according to the method of Hornsey (1956). Salted meat pigment and total meat pigment absorbance was measured at 540 nm (A540) and 640 nm (A640) wavelengths, respectively, with a spectrophotometer (UV-1800, Shmadzu International Co., Kyoto, Japan), and the following [Equation 3] and [Equation 4] were used to calculate.

Specifically, 10 g of each cooked sample was mixed with 40 mL of acetone and 3 mL of distilled deionized water using a homogenizer (DI 25 basic, IKA ^® -Werke GmbH & Co. KG, Staufen, Germeny) to measure the salted meat pigment. was blended with After storing the samples for 15 min in dark conditions, Whatman No. 1 Filtered through filter paper, and the absorbance of the filtrate was measured at 540 nm (A540) using a spectrophotometer (UV-1800, Shimadzu, Kyoto, Japan). The salted meat pigment concentration (ppm) was calculated as A540 × 290.

To measure total meat pigment, 10 g of each cooked sample was blended with 40 mL of acetone, 1 mL of HCl, and 3 mL of distilled deionized water. After storing the sample for 1 hour in the dark condition of 2℃~3℃, Whatman No. 1 was filtered through filter paper, and the absorbance of the filtrate was measured at 640 nm (A640). The total meat pigment concentration (ppm) was calculated as A640 × 680.

[Equation 3]

Salted meat pigment (ppm) = A540 × 290

[Equation 4]

Total meat pigment (ppm) = A640 × 680

The curing efficiency was expressed using the following [Equation 5] as the ratio of the cured meat pigment to the total meat pigment.

[Equation 5]

Experimental Example 7: Measurement of Fatty Acidity

Thiobarbicturic acid reactive substance (TBARS) was analyzed according to the method of Tarladgis et al. (1960). In the sample, malonaldehyde (MDA) released by fatty acid oxidation was reacted with a 0.02M TBA (2-thiobarbituric acid) solution. Then, the absorbance (A538) was measured at a wavelength of 538 nm using a spectrophotometer (UV-1800, Shimadzu Co., Kyoto, Japan), and MDA per kg of sample cooked using the following [Equation 6] The number of mg of fatty acid was expressed.

[Equation 6]

Fatty acidity (mg malonaldehyde/kg sample) = A538 × 7.8

Experimental Example 8: Statistical Analysis

All experiments were repeated 3 times, and the measurement results were statistically processed using the Generalized Linear Model (GLM) process of the SAS program (2012, version 9.4). The significance (p<0.05) between treatment groups was tested by Duncan's mulitiple range test.

Example 1: Analysis of physical and chemical properties of white kimchi powder

The pH of white kimchi powder prepared for meat processing was 6.33, and the moisture content was 5.37%. The nitrate ion content of the prepared white kimchi powder was 16,778 ppm (sodium nitrate 22,999 ppm), the nitrite ion content was 0.72 ppm (sodium nitrite 1.08 ppm), and the salinity was 27.25%.

Meanwhile, in the preliminary experiment, it was confirmed that the nitrate ion content of fermented white kimchi was 1,247 ppm, the nitrite ion content was 0.31 ppm, and the salinity was 2.07%. Through this, it was found that the components were concentrated in powder form after the drying process.

Example 2: Analysis of pH value, heating yield and CIE color value

It was confirmed that the indirectly salted products (treatment groups 1 to 5) had a lower pH value (p <0.05) than the control prepared with sodium nitrite and sodium ascorbate (Table 3). On the other hand, it was confirmed that the pH value of meat products decreased (p <0.05) as the amount of acerola juice powder was increased in treatment groups 2 and 4 among indirectly salted products. It was found that this was affected by the low pH (3.33) of the acerola juice powder. In addition, it was confirmed that the treatment group 5 containing celery powder had a lower pH value (p <0.05) than the control group and the white kimchi powder treatment group, except for the treatment group 2. It was found that the celery powder (pH 5.07) having a lower pH than the white kimchi powder (pH 6.33) had an effect of relatively reducing the pH of the treatment group 5.

On the other hand, the heating yield of indirectly salted meat products showed a similar tendency to the pH result of the present invention (Table 3). The control group had a higher heating yield than the indirect salting treatment group using white kimchi powder or celery powder (p <0.05). In addition, in the product containing white kimchi powder, treatment groups 2 and 4 using 0.2% acerola juice powder had lower heating yield than treatment groups 1 and 3 using 0.1% acerola juice powder (p <0.05) was confirmed as In addition, it was confirmed that the acerola juice powder had a very strong effect of reducing the pH value and lowering the heating yield of the natural salted meat compared to the conventional salted meat product (control group). On the other hand, it was confirmed that the heating yield (p<0.05) of the product containing white kimchi powder (treatment groups 1 to 4) was higher (p<0.05) than the product containing celery powder (treatment group 5) (Table 3).

In the case of CIE L* value, it was confirmed that the 5 treatment groups were not significantly different from the control group (p>0.05) (Table 3). The range of CIE a* values was 10.59 to 10.73, and it was confirmed that there was no difference between the control group and the 5 treatment groups (p>0.05). This indicates that the amount of nitrate added from white kimchi powder or celery powder is sufficient to express the dyeing color of the final product. Therefore, it was found that the white kimchi powder of the present invention has the potential to replace synthetic nitrite or commercially available celery powder as a nitrate raw material for the production of natural salted meat products.

On the other hand, all treatment groups including vegetable powder were found to have a higher CIE b* value (p<0.05) than the control group (Table 3), but products using white kimchi powder or celery powder (treatment groups 1 to 5) There was no difference in CIE b* values between the two groups (p>0.05). It was found that the difference in CIE b* values between the treatment group and the control group was found because the plant-derived powder contained plant pigments.

In summary, Table 3 below summarizes the effects of natural ingredients on heating yield, pH value, and CIE color of indirectly salted meat products.

characteristic treatment group ¹⁾ control treatment group 1 treatment group 2 treatment group 3 treatment group 4 treatment group 5 Heating yield (%) 95.67±0.21 ^A 91.18±0.42 ^B 85.59±0.66 ^C 91.25±0.37 ^B 85.44±0.70 ^C 83.46±0.69 ^D pH 6.26±0.03 ^A 6.09±0.02 ^B 5.92±0.01 ^CD 6.10±0.02 ^B 5.93±0.00 ^C 5.87±0.02 ^D CIE L* 67.83±0.25 67.51±0.22 67.91±0.38 67.56±0.18 67.90±0.28 67.53±0.44 CIE a* 10.59±0.23 10.73±0.16 10.59±0.20 10.73±0.18 10.66±0.13 10.71±0.15 CIE b* 7.37±0.36 ^B 8.32±0.18 ^A 8.61±0.14 ^A 8.24±0.15 ^A 8.62±0.16 ^A 8.20±0.32 ^A

All values are expressed as mean±standard error (SE).

^A-D There is a significant difference (p<0.05) in the mean within the rows with different superscripts.

¹⁾ Treatment group: control, 0.01% sodium nitrite + 0.05% sodium ascorbate; Treatment group 1, 0.2% white kimchi powder + 0.02% starter culture + 0.1% acerola juice powder; Treatment group 2, 0.2% white kimchi powder + 0.02% starter culture + 0.2% acerola juice powder; Treatment group 3, 0.4% white kimchi powder + 0.04% starter culture + 0.1% acerola juice powder; Treatment group 4, 0.4% white kimchi powder + 0.04% starter culture + 0.2% acerola juice powder; and treatment group 5, 0.4% celery powder + 0.04% starter culture + 0.2% acerola juice powder.

Example 3: Analysis of Residual Nitrite Content, Salted Meat Pigment, Total Meat Pigment, Salting Efficiency, and Fatty Acid Fatty Acidity (TBARS)

Residual nitrite content was the highest in the control group (21.65 ppm) (p <0.05), and was reduced by 78.4% of the amount added during product manufacturing (Table 4). It reduced residual nitrite content to a higher level compared to conventional dry-cured sausages (65%) and frankfurters (75%). It has been reported that the reduction of residual nitrite is affected by factors such as meat type, pH, initial nitrite content, heating temperature, and reducing agent. When comparing between groups treated with the same amount of acerola juice powder among natural salt products, it was confirmed that treatment groups 4 and 5 had a higher residual nitrite content (p <0.05) than treatment group 2 (Table 4). It is possible that Staphylococcus carnosus, a starter culture with nitrate reductase activity, and high natural nitrates in plant powders reduced nitrate to nitrite more in the meat curing system. However, it was confirmed that the residual nitrite content decreased (p<0.05) in treatment groups 2, 4, and 5 as the amount of acerola juice powder increased.

On the other hand, acerola is known to contain high ascorbic acid, which has been found to be a salting accelerator that helps convert nitrite to nitric oxide, which has been reported to be related to the rapid development of the color of cured meat. It has also been reported that ascorbic acid accelerates the reduction of residual nitrite content by providing reducing conditions that increase the rate of nitric oxide formation. In addition, it has been reported that the addition of cherry powder with a high ascorbic acid content increases the rate of nitrite reduction to nitric oxide in indirectly salted sausages and hams, thereby reducing the content of residual nitrites.

Therefore, it could be inferred that the lower residual nitrite in treatment groups 2, 4, and 5 was related to the ascorbic acid level and low pH of the added acerola juice powder. Accordingly, as a result, it was found that acerola juice powder can be used to reduce nitrite to nitric oxide.

These results are one of the myoglobin derivatives produced through the curing and heating process in the manufacture of meat products, and the results of the nitrosyl hemochrome content and total meat pigment content, which maintain the red color of processed meat products, are also supported (Table 4). Specifically, the nitrosyl hemochrome content and total meat pigment content were determined using 0.2% acerola juice powder than in the control group containing 0.1% acerola juice powder and in treatment groups 1 and 3, regardless of the amount of white kimchi powder or celery powder. It was confirmed that treatment groups 2, 4, and 5 were higher (p<0.05). Through this, it was found that by adding acerola juice powder as a raw material of ascorbic acid, the dyed color could be rapidly developed. This is because, as previously reported, pH and reducing agents are known as the most important factors affecting the nitrite reaction in the meat salting process.

On the other hand, it has been reported that a slight decrease in pH in a meat salting system can be very important, and a pH decrease of 0.2 can double the rate of salted color formation due to the nitrite-myoglobin interaction.

As shown in Table 3, treatment groups 2, 4 and 5; and the control group, the pH difference between treatment groups 1 and 3 was about 0.16 to 0.39 pH units. Therefore, this pH difference may explain why treatment groups 2, 4, and 5 had lower residual nitrite content than other treatment groups, but higher nitrosyl hemochrome content and total meat pigment content.

However, it was confirmed that the salting efficiency was higher (p<0.05) in the indirectly salted treatment groups (treatment groups 1 to 5) compared to the control group (Table 4). Treatment group 2 was the control group and treatment groups 1 and 3 It was confirmed that the salting efficiency was higher (p<0.05), but there was no significant difference (p>0.05) with treatment groups 4 and 5. Interestingly, in treatment group 2, white kimchi powder, celery powder, and starter cultures were used. Half of the treatment concentration was added to treatment groups 4 and 5, and acerola juice powder was added at the same concentration. This high salting efficiency shows that white kimchi powder prepared with acerola juice powder highly effectively reduces nitrite in the indirectly salted meat system. found that it could be replaced.

The treatment group prepared with white kimchi powder or celery powder had a higher TBARS (Thiobarbituric acid reactive substances) value (p<0.05) than the control group using sodium nitrite (Table 4). No difference was observed (p>0.05). It has been reported that the higher TBARS value in vegetable powder treatment is due to the lower pH value, and in this regard, the TBARS value of ground pork increases as the pH value decreases. In addition, similar results have been reported for meat products marinated with spinach and starter cultures, and it has been reported that the addition of 10% spinach extract decreased the pH value while increasing the TBARS value.

In summary, Table 4 below summarizes the effects of natural ingredients on residual nitrite content, salted meat pigment, total meat pigment, salting efficiency, and fatty acid fat loss (TBARS) of indirectly salted meat products.

characteristic treatment group ¹⁾ control treatment group 1 treatment group 2 treatment group 3 treatment group 4 treatment group 5 Residual nitrite content (ppm) 21.65±0.44 ^A 2.32±0.13 ^C 0.92±0.06 ^E 3.98±0.06 ^B 1.60±0.05 ^D 1.76±0.06 ^D nitrosil
hemochrome
(ppm) 34.03±0.81 ^C 37.14±0.57 ^B 41.83±0.99 ^A 38.16±0.72 ^B 41.42±1.07 ^A 42.46±1.10 ^A Total meat pigment (ppm) 47.83±0.93 ^C 49.36±0.56 ^C 52.59±1.23 ^AB 48.98±0.55 ^BC 53.10±1.19 ^A 54.12±0.94 ^A Salting Efficiency (%) 71.16±1.03 ^D 75.26±0.77 ^C 79.55±0.34 ^A 76.34±1.04 ^BC 78.08±1.34 ^ABC 78.44±1.30 ^AB fatty acid
(mg MDA/kg) 0.10±0.01 ^B 0.13±0.01 ^A 0.13±0.01 ^A 0.12±0.01 ^AB 0.14±0.01 ^A 0.12±0.00 ^AB

All values are expressed as mean±standard error (SE).

^A-E There is a significant difference (p<0.05) in the means within the rows with different superscripts.

¹⁾ Treatment group: control, 0.01% sodium nitrite + 0.05% sodium ascorbate; Treatment group 1, 0.2% white kimchi powder + 0.02% starter culture + 0.1% acerola juice powder; Treatment group 2, 0.2% white kimchi powder + 0.02% starter culture + 0.2% acerola juice powder; Treatment group 3, 0.4% white kimchi powder + 0.04% starter culture + 0.1% acerola juice powder; Treatment group 4, 0.4% white kimchi powder + 0.04% starter culture + 0.2% acerola juice powder; and treatment group 5, 0.4% celery powder + 0.04% starter culture + 0.2% acerola juice powder.

In summary, through the above series of results, there was a slight detrimental effect on the heating yield due to the pH lowered by the acerola juice powder added to replace sodium ascorbate, but there was no difference in the color development of the salt compared to the sodium nitrite control group And it was found. In addition, it was found that meat products indirectly salted with white kimchi powder or celery powder had higher nitrosyl hemochrome and salting efficiency than the control. On the other hand, when 0.2% of acerola juice powder was added, it was confirmed that the heated product to which white kimchi powder (0.2% or 0.4%) was added showed similar color and salted meat pigment quality to 0.4% of commercially available celery powder as a natural nitrate raw material. Therefore, it was found that the white kimchi powder of the present invention can be effectively used as a substitute for synthetic nitrite for natural salted meat products. Accordingly, if white kimchi powder is used in the production of indirectly salted meat, it is possible to provide a desirable product to consumers who prefer clean label products.

Claims (9)

An additive for replacing synthetic nitrites containing white kimchi powder and acerola juice powder. The additive for synthetic nitrite according to claim 1, wherein the white kimchi powder is added in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the pork mixture. The additive for synthetic nitrite according to claim 1, wherein the acerola juice powder is added in an amount of 0.05 to 0.5 parts by weight based on 100 parts by weight of the pork mixture. The additive for synthetic nitrite replacement according to claim 2 or 3, wherein the pork mixture is a mixture of 60 to 80% by weight of pork, 10 to 20% by weight of pork fat, and 10 to 20% by weight of a mixture of ice and water. According to claim 1, wherein the additive further comprises sodium chloride (NaCl), dextrose (dextrose) and starter culture, synthetic nitrite replacement additive. According to claim 5, wherein the starter culture as a nitrate reducing bacteria Staphylococcus carnosus ( Staphylococcus carnosus ), Staphylococcus vitulinus ( Staphylococcus Vitulinus ), or Staphylococcus xylosus ( Staphylococcus xylosus ) An additive for the replacement of synthetic nitrite, which is cultured. The additive for synthetic nitrite replacement according to claim 5, wherein 0.01 to 0.1 parts by weight of the starter culture is added based on 100 parts by weight of the pork mixture. A synthetic nitrite-free meat product manufactured using the additive for synthetic nitrite of claim 1. 9. The synthetic nitrite-free meat product according to claim 8, wherein the meat product is ham, canned ham, bacon or sausage.