Affiliation:
1. Department of Animal Science, Chungbuk National University, Cheongju 28644, Republic of Korea
Abstract
The aim of this study was to assess the feasibility of substituting nitrite in pork meat patties with gromwell root extract and lettuce powder. We made pork patties with gromwell root extract and lettuce powder (control, no addition; positive control, addition of
; T1, 0.3% gromwell root extract; T2, 0.1% lettuce powder; T3,
) and investigated whether gromwell root extract and lettuce powder could serve as nitrite substitutes. Addition of gromwell root extract and lettuce powder improved WHC and CL and storage stability. Furthermore, addition of gromwell root extract reduced lightness and yellowness and increased redness. However, it had a negative effect on the sensory evaluation of flavor, bitterness, and off odor. In conclusion, gromwell root extract and lettuce powder showed positive potential as substitutes for nitrite in pork meat patties.
Funder
National Research Foundation of Korea
Subject
General Chemical Engineering,General Chemistry,Food Science