A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon

Abstract

The objective of this research was to compare residual nitrite, residual nitrate, lipid oxidation, and sensory and visual characteristics of conventionally cured Canadian-style bacon containing sodium nitrite to no-nitrite-or-nitrate-added Canadian-style bacon (naturally cured) during 7 or 12 weeks of storage. Three treatments were used for the first and second experiments: control, natural cure (NC) using celery powder with a nitrate reducing culture, and natural cure with cherry powder (NCCP) with a nitrate reducing

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

“…Treatments 1, 2, and 5 showed significantly more reduction (p<0.05) in residual nitrite content on 30 d than on 0 d. However, treatments 3 and 4 (vinegar powder alone) showed no significant changes (p>0.05) in residual nitrite content during storage. These results indicate that the minimum nitrite content was maintained during storage, which is consistent with the results of Baseler (2009) for Canadian-style bacon. Meanwhile, lemon and vinegar are known to be rich in organic acids, including citric acid and acetic acid, and various bioactive compounds with low pH ( Simpson and Sofos, 2009 ), which can convert nitrite to nitric oxide by acting as acidulants ( Pegg and Shahidi, 2000 ; Sebranek and Bacus, 2007 ).…”

“…These results indicate that the minimum nitrite content was maintained during storage, which is consistent with the results of Baseler (2009) for Canadian-style bacon. Meanwhile, lemon and vinegar are known to be rich in organic acids, including citric acid and acetic acid, and various bioactive compounds with low pH (Simpson and Sofos, 2009), which can convert nitrite to nitric oxide by acting as acidulants (Pegg and Shahidi 2000;Sebranek and Bacus, 2007).…”

“…Lemon and vinegar are rich natural sources of organic acids and other bioactive compounds and may be promising alternatives for synthetic nitrite and ascorbate. Lemon juices and extracts have very low pH due to the high levels of acids such as ascorbic acid, citric acid, and malic acid ( Baseler, 2009 ; Burdurlu et al, 2006 ). The high levels of acetic acid in vinegar can lower the pH of meat products.…”