Mostafa, G., Gaballa, A., Taha, R., Mokhtar, S., Mueffling, T. (2009). THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE. Journal of Food and Dairy Sciences, 34(7), 7715-7626. doi: 10.21608/jfds.2009.115357
G. A. Mostafa; Amal A. Gaballa; R. A. Taha; S. M. Mokhtar; Theda Von Mueffling. "THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE". Journal of Food and Dairy Sciences, 34, 7, 2009, 7715-7626. doi: 10.21608/jfds.2009.115357
Mostafa, G., Gaballa, A., Taha, R., Mokhtar, S., Mueffling, T. (2009). 'THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE', Journal of Food and Dairy Sciences, 34(7), pp. 7715-7626. doi: 10.21608/jfds.2009.115357
Mostafa, G., Gaballa, A., Taha, R., Mokhtar, S., Mueffling, T. THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE. Journal of Food and Dairy Sciences, 2009; 34(7): 7715-7626. doi: 10.21608/jfds.2009.115357
THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE
1Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
2Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany
Abstract
For decreasing the use of nitrite in pastirma processing, fivenitrite-reduced meat curing mixtures were used as replacements for 32%, 64% and 100% nitrite. The quantitative characteristics of the samples such as Physicochemical, microbial and sensory attributes were compared with the control (100% nitrite) during ripening and storage. The statistical comparison showed that curing mixtures which included sodium nitrite 80 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample B), sodium nitrite 80 mg/kg, betanin 3.6 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample D) and sodium nitrite 40 mg/kg, betanin 14.4 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample E) have the color, overall acceptability, oxidative and microbial stabilities which are imparted by nitrite.
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