Evaluation of Celery Juice Powder as a Natural Curing Agent for Tocino

Abstract

Artificial food preservatives are a key consideration for consumers purchasing cured meat products, which often contain sodium nitrite, a curing salt known to produce carcinogenic nitrosamines. To address health concerns, ongoing research seeks natural alternatives that maintain product quality. This study investigates the potential of celery juice powder as a natural curing agent for tocino, leveraging its nitrite content. Despite vegetables being recognized as natural nitrite sources, their use is limited due to potential impacts on color and flavor. Celery juice powder has emerged as the preferred natural nitrite source. According to USDA guidelines, celery juice powder can adhere to regulatory limits while effectively curing meat products. A 2k factorial design experiment was conducted, incorporating four treatments generated through Yates’ table and the Design Expert application. Analysis of variance (ANOVA) and linear regression were employed to evaluate the significance and relationships of factors affecting nitrite levels in cured tocino. Results demonstrate the statistical viability of celery juice powder as an alternative curing substance, contributing valuable insights into its practical application in the food industry.