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KMID : 0380620220540060664
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.664 ~ p.670
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Sodium nitrite reduction effect of winter-grown cabbage broth fermented by Lactobacillus kimchicus during the curing process of ground beef
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Kim Se-Lim
Kim Hee-Jeong
Lee Seo-Young
Hong Jung-Il
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Abstract
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Sodium nitrite (NaNO2) is important for developing the color and enhancing the flavor of cured meats, but its safety remains controversial. In this study, the effects of winter-grown cabbage broth fermented by Lactobacillus kimchicus (FB) on ground beef during the curing process were investigated. L. kimchicus produced a substantial amount of nitrite after 24 h of FB fermentation. After 24 h of curing at 4oC, the addition of NaNO2 or FB delayed oxymyoglobin formation. After heating, the redness of the cured meat was significantly more pronounced with FB plus NaNO2 added than with the same level of NaNO2 only added. After 48 h of curing, meat redness was similar between samples cured with FB plus 1/2 the level of NaNO2 and those cured with NaNO2 only, whereas the residual nitrite level was significantly lower in samples cured with FB plus 1/2 the level of NaNO2. The present results suggest that fermented vegetables containing natural nitrite sources may be applied to meat curing process to reduce NaNO2 usage.
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KEYWORD
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ground beef, curing process, sodium nitrite, Lactobacillus kimchicus, winter-grown cabbage
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