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1 TITLE PAGE 2 - Korean Journal for Food Science of Animal Resources - 3 Upload this completed form to website with submission 4 ARTICLE INFORMATION Fill in information in each box below Article Type Research article Article Title Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder Running Title (within 10 words) Green Tea and Rosemary Effects on Naturally Cured Pork Sausages Author Jiye Yoon, Su Min Bae, Seung Hwa Gwak, and Jong Youn Jeong Affiliation Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea Special remarks – if authors have additional information to inform the editorial office ORCID (All authors must have ORCID) Jiye Yoon (0000-0003-4781-6552) https://orcid.org Su Min Bae (0000-0002-9367-4594) Seung Hwa Gwak (0000-0003-4975-1641) Jong Youn Jeong (0000-0001-5284-4510) Conflicts of interest List any present or potential conflict s of interest for all authors. The authors declare no potential conflict of interest. (This field may be published.) Acknowledgements This work was supported by Korea Institute of Planning and Evaluation for State funding sources (grants, funding Technology in Food, Agriculture and Forestry(IPET) through Innovational sources, equipment, and supplies). Include Food Product and Natural Food Materials Development Program, funded by name and number of grant if available. Ministry of Agriculture, Food and Rural Affairs(MAFRA)(119028-03-3-HD040). (This field may be published.) This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Education (NRF-2018R1D1A1B07046082). This work was supported by the BB21+ Project in 2021. Author contributions Conceptualization: Jeong JY. (This field may be published.) Data curation: Yoon J, Bae SM. Formal Analysis: Bae SM, Yoon J, Gwak SH. Methodology: Yoon J, Bae SM, Gwak SH. Software: Yoon J, Bae SM. Validation: Jeong JY. Investigation: Jeong JY, Yoon J, Bae SM, Gwak SH. Writing – original draft: Jeong JY, Yoon J, Bae SM. Writing – review & editing: Jeong JY, Bae SM, Yoon J, Gwak SH. Ethics approval (IRB/IACUC) (This field may be published.) This manuscript does not require IRB/IACUC approval because there are no human and animal participants. 5 6 CORRESPONDING AUTHOR CONTACT INFORMATION For the corresponding author Fill in information in each box below (responsible for correspondence, proofreading, and reprints) First name, middle initial, last name Jong Youn Jeong Email address – this is where your proofs [email protected] will be sent Secondary Email address [email protected] Postal address Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea 1 Cell phone number +82-10-9533-4032 Office phone number +82-51-663-4711 Fax number +82-51-622-4986 7 8 2 9 Use of green tea extract and rosemary extract in naturally cured 10 pork sausages with white kimchi powder 11 Abstract 12 The impact of green tea extract powder and rosemary extract powder, alone or in combination, 13 on the quality characteristics of naturally cured pork sausages produced with white kimchi 14 powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven 15 treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% 16 white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi 17 powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% 18 rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract 19 powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% 20 rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract 21 powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) 22 cooking yield and residual nitrite content than control sausages. However, compared to the 23 control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar 24 (p>0.05) the pH, oxidation-reduction potential, CIE L* values, CIE a* values, nitrosyl 25 hemochrome content, total pigment content, and curing efficiency to the control. When the 26 amount of green tea extract powder or rosemary extract powder was increased to 0.1% 27 (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea 28 extract powder, rosemary extract powder, and white kimchi powder may provide an effective 29 solution to replace synthetic nitrite and ascorbate used in traditionally cured products. 30 Keywords: naturally cured meat, sodium nitrite, white kimchi powder, green tea extract powder, 31 rosemary extract powder 3 32 Introduction 33 34 The demands of consumers interested in health are causing clean-label trends such as organic 35 and preservative-free foods to emerge in the food industry (Asioli et al., 2017; Yong et al., 2020). 36 In the meat-processing industry, nitrite is widely used as an essential food additive that develops 37 the typical cured meat color and flavor, improves microbiological safety, and provides 38 antioxidant activity (Honikel et al., 2008; Pegg and Shahidi, 2000; Sebranek, 2009; Sebranek 39 and Bacus, 2007a). However, nitrite (NaNO2 or KNO2), which is traditionally used as a curing 40 agent, is a chemical additive and has become a factor for consumers to avoid the consumption 41 of processed meat products. Moreover, nitrite is difficult to replace because it has simultaneous 42 multifunctional activity (Alahakoon et al., 2015). Thus, a new category of meat products has 43 emerged, such as so-called “naturally cured meat products” or “indirectly cured meat products,” 44 which replace synthetic nitrite with plant-based ingredients such as vegetable powder or 45 concentrate (Sebranek and Bacus, 2007a; Sebranek and Bacus, 2007b; Sindelar and Houser, 46 2009). Meat products in this category generally use vegetables that are rich in nitrate as a natural 47 nitrate source. In this process, a starter culture such as Staphylococcus carnosus, which has 48 nitrite-reducing activity, facilitates the production of nitrite from natural nitrate (Sebranek and 49 Bacus, 2007a). As a result, naturally cured products have similar quality characteristics to 50 traditionally cured products (Choi et al., 2020; Jeong et al., 2020a; Jeong et al., 2020b; Krause 51 et al., 2011; Sebranek and Bacus, 2007a; Sucu and Turp, 2018). However, most naturally cured 52 meat products generally have a lower residual nitrite concentration and relatively large variation 53 compared to traditionally cured meat products (Sebranek and Bacus, 2007a; Sindelar et al., 54 2007; Yong et al., 2021). For this reason, products containing natural nitrite/nitrate derived from 55 vegetables may have reduced antioxidant capacity and may be less able to inhibit the growth of 4 56 pathogenic bacteria. Consequently, there is a need to overcome the challenge of reduced nitrate 57 levels in meat products cured using natural ingredients rather than synthetic additives. 58 Overcoming this challenge will improve the quality of clean-label meat products. 59 Reducing compounds such as sodium ascorbate and sodium erythorbate are widely used for 60 meat curing. These compounds act as cure accelerators that promote the reduction of nitrite to 61 nitric oxide during the meat-curing step (Sebranek, 2009). However, since most of these 62 compounds are also chemical additives, it is necessary to find alternative means to produce 63 clean-label meat products. In this respect, the application of plant extracts and ingredients may 64 appear to be suitable solutions to replace nitrite and ascorbate in meat products (Ferysiuk and 65 Wójciak, 2020, Kumar et al., 2015). Green tea extract is a natural antioxidant owing to the 66 presence of polyphenols, including flavanols, flavadiols, flavonoids, and phenolic acids 67 (Chacko et al., 2010). These polyphenolic compounds eliminate free radicals and chelate metals, 68 thereby inhibiting lipid oxidation and extending the shelf life of meat and meat products (Shah 69 et al., 2014). According to Choi et al. (2003), the use of green tea powder in pork sausages 70 resulted in lower levels of thiobarbituric acid-reactive substances (TBARS) than in sausages 71 with nitrite. Moreover, Price et al. (2013) found that green tea extract more effectively prevents 72 lipid oxidation than sodium nitrite in cooked pork meatballs, suggesting that green tea extract 73 could be a promising substitute to ascorbate in terms of antioxidant effects. Rosemary extract 74 is another plant-based ingredient that contains high levels of phenolic substances such as 75 phenolic diterpenes and phenolic acid, which confer strong antioxidant capacity (Brewer, 2011; 76 Zhang et al., 2010). Thus, as an antioxidant and metal chelator, rosemary extract can be used to 77 inhibit lipid oxidation and protect the flavor of meat products. Nissen et al. (2004) evaluated 78 the antioxidative activity of rosemary, green tea, coffee, and grape skin in cooked pork patties 79 and found that rosemary had the greatest antioxidative efficiency. Some bioactive compounds 5 80 in plant extracts act as reducing agents to promote the curing reaction, while others exhibit a 81 pro-oxidant effect in meat products (Lin et al., 2011; Viuda-Martos et al., 2009; Vossen et al., 82 2012). Although several studies have investigated the use of plant extracts in traditionally cured 83 meat products, the effects of green tea extract, rosemary extract, and white kimchi powder (a 84 natural nitrite/nitrate source) on the quality characteristics of naturally cured meat products have 85 not been evaluated. A new approach is needed to enhance the function of nitrite in naturally 86 cured meat products with less residual nitrite content and to utilize these natural ingredients that 87 can be applied to clean-label meat products.

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