e-journal

New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

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Abstract:
Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and sodium nitrite. The treatment, which contained 0.015% cochineal, most closely resembled the 120 ppm NaNO2 in its ability to create cured-meat color. BHA was found to be a strong antioxidant at the 30 ppm level in cooked sausages during refrigerated storage for 5 weeks. All treatments containing 40 ppm sodium nitrite were successful in replicating sensory attributes of frankfurter samples. Our findings support the use of SHP as possible antibotulinal agent in nitrite-free meat-curing systems.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

: Food Science & Nutrition., 2013

Deskripsi Fisik

Food Science & Nutrition 2013; 1(5): 392– 401

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.57

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

Food Science & Nutrition 2013; 1(5): 392– 401

Subjek

ILMU PANGAN DAN GIZI

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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