INSTRUMENTAL ANALYSIS OF COLOR DURING STORAGE IN DRY-CURED PORK LOIN PRODUCED WITH SWISS CHARD POWDER

Authors

  • Aleksandra Silovska Nikolova Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia
  • Zlatko Pejkovski Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia
  • Katerina Belichovska Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia
  • Daniela Belichovska Institute of Animal Science, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia

Keywords:

color stability, dry-cured pork loin, Swiss chard powder

Abstract

Dry cured meat products hold a rich historical tradition of production and consumption across various global regions. These products have grown to become highly valued and sought after meat items. Multiple factors influence consumers' choices in this regard. Notably, the product's color holds significant importance for consumers. In recent times, there has been a rising trend among consumers to opt for more naturally produced meat products. This research project focuses on examining the color attributes of dry cured pork loin during storage, specifically when Swiss chard powder is used as a natural alternative to nitrites. The study was conducted under industrial conditions and involved the production of five distinct groups of dry cured pork loin: Group I: Table salt, dextrose, Group II: Nitrite curing salt, dextrose; Group III: Nitrite curing salt, BactoFerm Rosa starter culture, dextrose; Group IV: Table salt, Swiss chard powder (manufacturer 1), BactoFerm Rosa starter culture; Group V: Table salt, Swiss chard powder (manufacturer 2), BactoFerm Rosa starter culture.
Color measurements were carried out through instrumental analysis after 90 days of storage within the temperature range of 0 to 4°C. The color assessment was conducted on a fresh cross section of the meat at intervals of 60 and 90 minutes at room temperature (20 ± 2°C) and normal daylight conditions.
The L value exhibited a range from 28.42 (Group III) to 34.24 (Group I). Over the 120 minute period of analysis, no statistically significant (p ≤ 0.05) changes in L values were observed across all five groups of dry cured pork loin. The group with the highest red color intensity, represented by a value, was Group III (10.86), with starter culture added showing a statistically significant impact on red color development compared to control Group II (9.62). Among the groups incorporating Swiss chard powder, Group IV had an a value of 7.34, while Group V had an a
value of 6.72. The group with the least intense b value, indicating yellow color, was Group I (2.11), while the highest b value was observed in Group IV (2.84). The hue, or h value, ranged from 14.050 (Group III) to 34.770 (Group I).
Using BactoFerm Rosa starter culture showcased a positive effect on maintaining color stability in dry cured pork loin. Incorporating Swiss chard powder in conjunction with the BactoFerm Rosa starter culture contributed to better color stability, presenting a promising alternative to nitrite usage.

References

Abdulhameed, A. A., Yang, T. A., & Abdulkarim, A. A. (2016). Kinetic of texture and colour changes in chicken sausage during superheated steam cooking. Polish Journal of Food and Nutrition Sciences, 66(3), 199–209. https://doi.org/10.1515/pjfns-2015-0044.

Brewer, S. (2010). Technological Quality of Meat for Processing. In: Handbook of meat processing, edited by F. Toldrá (pp. 25-42). Ames, Iowa, USA: Blackwell Publishing.

Choi, Y., Kim, T., Jeon, K., Park, J., Kim, H., Hwang, K., & Kim, Y. (2017). Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions. Korean Journal for Food Science of Animal Resources, 37(2), 288–296. https://doi.org/10.5851/kosfa.2017.37.2.288.

CIE (1976). International Commission on Illumination, Colorimetry: Official Recommendation of the International Commission on Illumination Publication CIE No. (E-1.31). Bureau Central de la CIE, Paris, France.

Dragoev, S.G., Staykov, A.S., Vassilev, K.P., Balev, D.K., & Vlahova-Vangelova, D.B. (2014). Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution. International Journal of Food Science 2014, 629062.

Ergüneş, G., & Tarhan, S. (2006). Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying. Journal of Food Engineering, 76, (3), 446-452. https://doi.org/10.1016/j.jfoodeng. 2005

Flores, M., & Toldrá, F. (2021). Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Science, 171, 108272. https://doi.org/10.1016/j.meatsci.2020.108272.

Hwang, K., Kim, T., Kim, H., Seo, D., Kim, Y., Jeon, K., & Choi, Y. (2018). Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage. Asian-australasian Journal of Animal Sciences, 31(8), 1358–1365. https://doi.org/10.5713/ajas.17

Kim, T., Kim, Y., Jeon, K., Park, J., Sung, J., Choi, H., Hwang, K., & Choi, Y. (2017). Effect of fermented spinach as sources of Pre-Converted nitrite on color development of cured pork Loin. Korean Journal for Food Science of Animal Resources, 37(1), 105–113. https://doi.org/10.5851/kosfa.2017.37.1.105.

Kim, T., Hwang, K., Lee, M., Paik, H., Kim, Y., & Choi, Y. (2019). Quality characteristics of pork loin cured with green nitrite source and some organic acids. Meat Science, 152, 141–145. https://doi.org/10.1016/j.meatsci.

Lavado, G., Higuero, N., León-Camacho, M., & Cava, R. (2021). Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added. Foods, 10(8), 1748. https://doi.org/10.3390/foods10081748.

Madentzidou, E., Gerasopoulos, D., Siomos, A. S., & Bloukas, I. (2012). Salt-stressed fresh cut leek accelerates CO2 and C2H4 production and enhances the development of quality characteristics of traditional Greek sausages during storage. Meat Science, 92(4), 789–794. https://doi.org/10.1016/j.meatsci.2012.07.002.

Møller, J. K. S., Skibsted, L. H. (2007). Color. In: Handbook of fermented meat and poultry, edited by F. Toldrá, Y.H. Hui, I. Astiasarán, W.K. Nip, J.G. Sebranek, E.T.F. Silveira, L.H. Stahnke, R. Talon (pp. 203-216). Ames, Iowa, USA: Blackwell Publishing.

Ranđelović, D. (2009). Boja prehrambenih proizvoda. Tehnologija hrane. Retrieved from https://www.tehnologijahrane.com/enciklopedija/boja-prehrambenih-proizvoda

Silovska-Nikolova, А., Pejkovski, З., Belichovska, D., Belichovska. K., (2019). Domestic market research detecting the factors that influence consumer`s choice of meat products by domestic or foreign producers. Knowledge International Journal, 31 (3), 681-687.

Silovska Nikolova, A., Pejkovski, Z., Velkoska-Markovska, L., Belichovska, D., Nakov, D., Belichovska K. (2022). The effect of Swiss chard powder and starter cultures on colour development in smoked pork loin. Journal of Agricultural, Food and Environmental Sciences, 76, (2) 1-11.

Vuković, I. (2012). Osnove tehnologije mesa (4. Izdanje). Veterinarska komora Srbije, Beograd.

Zaki, F. E. (2013). The Significance of Color In Food Marketing. Syracuse University Honors Program Capstone Projects, 113.

Downloads

Published

2023-12-10

How to Cite

Silovska Nikolova, A., Pejkovski, Z., Belichovska, K., & Belichovska, D. (2023). INSTRUMENTAL ANALYSIS OF COLOR DURING STORAGE IN DRY-CURED PORK LOIN PRODUCED WITH SWISS CHARD POWDER. KNOWLEDGE - International Journal , 61(3), 411–415. Retrieved from https://ikm.mk/ojs/index.php/kij/article/view/6433

Most read articles by the same author(s)

1 2 > >>