Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs

Liang, X. Y. and Wu, Y. H. and Wang, F. H. and Wang, Y. H. (2023) Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs. International Food Research Journal (Malaysia), 30. pp. 964-977. ISSN 2231 7546

Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(04)%202023/14%20-...

Abstract

Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.

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Item Type:	Article
AGROVOC Term:	meat products
AGROVOC Term:	nitrites
AGROVOC Term:	preservatives
AGROVOC Term:	food quality
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	moisture content
AGROVOC Term:	statistical data
AGROVOC Term:	scientists
AGROVOC Term:	product quality
AGROVOC Term:	food safety
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	11 Nov 2025 08:14
Last Modified:	11 Nov 2025 08:14
URI:	http://webagris.upm.edu.my/id/eprint/1406

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