Gaballa, A., Mostafa, G., Taha, R., Mokhtar, S., Nowak, B., Mueffling, T. (2009). PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE. Journal of Food and Dairy Sciences, 34(7), 7727-7739. doi: 10.21608/jfds.2009.115368
Amal A. Gaballa; G. A. Mostafa; R. A. Taha; S. M. Mokhtar; B. Nowak; Theda Von Mueffling. "PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE". Journal of Food and Dairy Sciences, 34, 7, 2009, 7727-7739. doi: 10.21608/jfds.2009.115368
Gaballa, A., Mostafa, G., Taha, R., Mokhtar, S., Nowak, B., Mueffling, T. (2009). 'PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE', Journal of Food and Dairy Sciences, 34(7), pp. 7727-7739. doi: 10.21608/jfds.2009.115368
Gaballa, A., Mostafa, G., Taha, R., Mokhtar, S., Nowak, B., Mueffling, T. PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE. Journal of Food and Dairy Sciences, 2009; 34(7): 7727-7739. doi: 10.21608/jfds.2009.115368
PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE
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
The effect of some nitrite-reduced meat curing mixtures on the keeping quality of dry fermented sausage during ripening and storage was investigated by measuring certain physicochemical, microbiological and sensory changes in experimental sausage samples. The data showed that pH, color, residual nitrite level and sensory attributes (except taste) were affected by curing mixtures. The statistical analysis showed that curing mixtures which included 40-80 mg nitrite/kg, 3.6-14.4 mg betanin/kg, 10 g chitosan/kg and 2 g rosemary/kg (samples B and C) had the color, presumably flavor acceptability and oxidative stability and microbial quality which are imparted by nitrite.
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