Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

• Published in: Food science of animal resources 2020, 40(4), , pp.636-648
• Main Authors: Choi, Jae Hyeong, Bae, Su Min, Jeong, Jong Youn
• Format: Article
• Language: English
• Subjects: 축산학
• ISSN: 2636-0772; 2636-0780
• DOI: 10.5851/kosfa.2020.e41

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p