Sea tangle (Laminaria japonica) supplementation on meat quality of Korean native black goat.

The supplementation effects of sea tangle powders were determined for the meat quality in Korean native black goats. A total 90 castrated male black goats at 3-month age were divided into 3 dietary treatment groups: control (basal diet + mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment group were slaughtered, and the longissimus dorsi muscle samples were vacuum-packed, and subsequently analyzed for physicochemical evaluations. Analysis revealed decrease in the shear force and TBARS values of meat in the sea tangle dietary groups (p < 0.05). The T2 group exhibited increased levels of unsaturated fatty acids such as C16:1, C18:1, C18:2, and C20:4 (p < 0.05). The content of free amino acids with desirable taste such as aspartic acid, glutamic acid, glycine, histidine, and serine were higher in T2, whereas alanine content was higher in both sea tangle dietary groups, as compared to control (p < 0.05). These data indicate that feeding dietary sea tangle as an alternative mineral source results in an improvement in the physicochemical profiles of goat meat.

Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage.

This study investigated the effects of different curing agents on the physicochemical properties, microbiological properties and sensory evaluation of sausages formulated with and without nitrite over 4 weeks of cold storage. Seven batches were prepared: control, sodium nitrite 0.01%; celery powder 0.8% (T1); fruit extract powder 0.6% (T2); purple sweet potato powder 0.45% (T3); fruit and vegetable extract powders 0.5% (T4); gardenia red 0.04% (T5); paprika and blueberry powder 0.07% (T6). T1 produced significantly lighter, redder and yellower sausages compared to control and had a higher color intensity (C*) and hue (h). The residual nitrite ion concentration was the highest in the control and declined most rapidly in control, T1, and T2 during storage. The pH, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) content, and total microbe counts were the same for T1 and the control. T1 received comparable sensory attributes as the control. These results suggest that celery powder effectively protects sausages from quality deterioration during storage.