THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE

Document Type : Original Article

Authors

1 Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

2 Institute 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.

Keywords

Journal of Food and Dairy Sciences
Volume 34, Issue 7
July 2009
Pages 7715-7626

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