COLOUR STABILITY AT THE END OF THE SHELF LIFE IN DRY-CURED PORK LOIN PRODUCED WITH AN ALTERNATIVE NATURAL NITRITE SOURCE
Keywords:
nitrate, starter culture, Swiss chard powder, synthetic nitritesAbstract
This study aimed to evaluate the color stability of dry-cured pork loin made with a natural nitrite source (Swiss chard powder) combined with the starter culture BactoFerm Rosa. The assessment was done at the end of the product’s shelf life, both, immediately after slicing and after exposure to daylight at 20 ± 2°C under daylight conditions for varying durations of 30, 60, 90, and 120 minutes. The research was conducted within industrial settings. Five groups of dry cured pork loins are examined, as follows: TSD (table salt and dextrose); NSD (nitrite salt and dextrose); NSDS (nitrite salt, dextrose and starter culture); TSDSF (table salt, dextrose, Swiss chard powder - from the first producer and starter culture) and TSDSS (table salt, dextrose, chard powder - from the second producer and starter culture). The measured L-value ranges from 26.10 (NSDS) to 33.42 (TSD). In the NSDS, the share of red color is the largest (11.05). The share of yellow color ranges from 1.79 (TSD) to 3.74 (TSDSF). The h-value ranges from 15.620 (NSDS) to 34.670 (TSD). The lowest C-value, i.e. the weakest color intensity, is observed in TSD (3.34), while NSDS has the highest color intensity (11.50). The incorporation of Swiss chard powder, acting as a natural source of nitrites, along with BactoFerm Rosa starter culture, contributed to maintaining stable and acceptable color in dry-cured pork loin as it approached the end of its shelf life.
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