sodium ascorbate

ChEBI · EMBL-EBI ↗ · Källdatum saknas · Källans villkor

An organic sodium salt resulting from the replacement of the proton from the 3-hydroxy group of ascorbic acid by a sodium ion.

BaeSu Min; YooYeongmi; ParkJibin; KimMinhyeong; JeongJong Youn; TeixeiraAlfredo Jorge Costa; CampagnolPaulo Cezar Bastianello; SantosBibiana Alves Dos · Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development ↗ · Apr 17, 2025 · Källans villkor

The basic formulation for the sausage preparation included 70% pork ham, 15% back fat, 15% water/ice, 2% NaCl, and 1% sugar. Six experimental groups were prepared: control, 0.01% sodium nitrite and 0.01% sodium ascorbate; PSA, 0.44% PCCP and 0.01% sodium ascorbate; GPEP, 0.44% PCCP and 0.1% GPEP; LPEP, 0.44% PCCP and 0.1% LPEP; MPEP, 0.44% PCCP and 0.1% MPEP; and OPEP, 0.44% PCCP and 0.1% OPEP. The addition of 0.44% PCCP was based on the sodium nitrite content (22,970 ppm) of PCCP prepared for this investigation. This concentration was selected to correspond to the equivalent amount of 0.01% synthetic sodium nitrite. A 0.1% incorporation of citrus peel extract powders was applied, in accordance with a prior study [11] that employed fruit-derived powders as natural curing accelerators in meat products.

BaeSu Min; YooYeongmi; ParkJibin; KimMinhyeong; JeongJong Youn; TeixeiraAlfredo Jorge Costa; CampagnolPaulo Cezar Bastianello; SantosBibiana Alves Dos · Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development ↗ · Apr 17, 2025 · Källans villkor

Each experiment was conducted in triplicate on separate days. As described in Section 2.3, the experimental design of this study employed a randomized block design with six groups (control, PSA, GPEP, LPEP, MPEP, and OPEP). Statistical analysis of the data was performed using the Proc GLM (general linear model) procedure of SAS software (version 9.4, SAS Institute, Cary, NC, USA). Significant differences (p < 0.05) were further evaluated using Duncan’s multiple range test.

BaeSu Min; YooYeongmi; ParkJibin; KimMinhyeong; JeongJong Youn; TeixeiraAlfredo Jorge Costa; CampagnolPaulo Cezar Bastianello; SantosBibiana Alves Dos · Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development ↗ · Apr 17, 2025 · Källans villkor

Compared with the control (using synthetic sodium nitrite and ascorbate), the cooking loss was significantly lower (p < 0.05) in all the treatments using PCCP and citrus peel extract powders (Table 2). This improvement in cooking yield may be attributed to the high water retention capacity of the dietary fibers from Chinese cabbage and citrus peel, which help retain moisture and fat during cooking, thereby reducing drip loss [41,42,43,44]. Among the sausages treated with PCCP, the PSA, GPEP, and LPEP treatments exhibited no significant differences (p > 0.05) in cooking loss; however, these treatments exhibited lower (p < 0.05) cooking loss than the OPEP treatment.

BaeSu Min; YooYeongmi; ParkJibin; KimMinhyeong; JeongJong Youn; TeixeiraAlfredo Jorge Costa; CampagnolPaulo Cezar Bastianello; SantosBibiana Alves Dos · Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development ↗ · Apr 17, 2025 · Källans villkor

Table 2Effects of the citrus peel extract powders on cooking loss, pH, and CIE color of naturally cured pork sausages.Treatments 1Cooking Loss (%)pHCIE L*CIE a*CIE b*Control5.93 ± 0.18 A6.11 ± 0.01 A66.44 ± 0.14 A11.13 ± 0.08 A7.32 ± 0.03 CPSA4.83 ± 0.09 CD6.12 ± 0.01 A65.99 ± 0.18 AB11.04 ± 0.07 A7.38 ± 0.03 CGPEP4.98 ± 0.12 CD6.12 ± 0.01 A65.97 ± 0.16 AB11.00 ± 0.05 A7.64 ± 0.04 ABLPEP4.54 ± 0.10 D6.11 ± 0.01 A65.98 ± 0.18 AB10.96 ± 0.07 A7.63 ± 0.03 ABMPEP5.08 ± 0.15 BC6.11 ± 0.01 A65.83 ± 0.26 B10.95 ± 0.10 A7.66 ± 0.04 AOPEP5.45 ± 0.19 B6.10 ± 0.02 A65.74 ± 0.19 B10.95 ± 0.06 A7.55 ± 0.02 BAll values are expressed as means ± standard error. A–D Different superscript letters within a column denote significant differences (p < 0.05). 1 Treatments: Control, 0.01% NaNO2 and 0.01% sodium ascorbate; PSA, 0.44% pre-converted Chinese cabbage powder and 0.01% sodium ascorbate; GPEP, 0.44% pre-converted Chinese cabbage powder and 0.1% grapefruit peel extract powder; LPEP, 0.44% pre-converted Chinese cabbage powder and 0.1% lemon peel extract powder; MPEP, 0.44% pre-converted Chinese cabbage powder and 0.1% mandarin peel extract powder; OPEP, 0.44% pre-converted Chinese cabbage powder and 0.1% orange peel extract powder.

BaeSu Min; YooYeongmi; ParkJibin; KimMinhyeong; JeongJong Youn; TeixeiraAlfredo Jorge Costa; CampagnolPaulo Cezar Bastianello; SantosBibiana Alves Dos · Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development ↗ · Apr 17, 2025 · Källans villkor

In this study, we investigated the potential of citrus peel extract powder as an alternative reducing agent for naturally cured pork sausages formulated with PCCP. The incorporation of citrus extracts afforded a higher residual nitrite content than the control and sodium ascorbate-treated sausages, while maintaining comparable levels of cured meat pigment, total pigment, and curing efficiency. Although citrus peel extracts exhibited antioxidant properties, their effects on lipid oxidation were not significantly different among the treatments. Instrumental color analysis indicated that the citrus peel extracts increased yellowness without altering the redness or lightness of the sausages. Our findings suggest that citrus peel extract powders combined with PCCP can serve as natural curing accelerators without negatively affecting the development of the cured color or oxidative stability. However, further studies are required to assess their impact on microbial safety, sensory characteristics, and storage stability for commercial applications.