. 2020 Jul 1;40(4):636–648. doi: 10.5851/kosfa.2020.e41

Table 4. Effects of natural ingredients on residual nitrite, nitrosyl hemochrome, total pigment, and cure efficiency of indirectly cured meat products.

Traits	Treatments¹⁾
Traits	Control	Treatment 1	Treatment 2	Treatment 3	Treatment 4	Treatment 5
Residual nitrite contents (ppm)	21.65±0.44^A	2.32±0.13^C	0.92±0.06^E	3.98±0.06^B	1.60±0.05^D	1.76±0.06^D
Nitrosyl hemochrome (ppm)	34.03±0.81^C	37.14±0.57^B	41.83±0.99^A	38.16±0.72^B	41.42±1.07^A	42.46±1.10^A
Total pigment (ppm)	47.83±0.93^C	49.36±0.56^C	52.59±1.23^AB	48.98±0.55^BC	53.10±1.19^A	54.12±0.94^A
Cure efficiency (%)	71.16±1.03^D	75.26±0.77^C	79.55±0.34^A	76.34±1.04^BC	78.08±1.34^ABC	78.44±1.30^AB
TBARS (mg MDA/kg)	0.10±0.01^B	0.13±0.01^A	0.13±0.01^A	0.12±0.01^AB	0.14±0.01^A	0.12±0.00^AB

All values are means±SE.

^A–E

Means within a row with different superscript letters are significantly different (p<0.05).

¹⁾

Treatments: control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.2% white kimchi powder+0.02% starter culture+0.1% acerola juice powder; treatment 2, 0.2% white kimchi powder+0.02% starter culture+0.2% acerola juice powder; treatment 3, 0.4% white kimchi powder+0.04% starter culture+0.1% acerola juice powder; treatment 4, 0.4% white kimchi powder+0.04% starter culture+0.2% acerola juice powder; and treatment 5, 0.4% celery powder+0.04% starter culture+0.2% acerola juice powder.

TBARS, Thiobarbituric acid reactive substances; MDA, Malondialdehydes.