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 | ||
| Article 3, Volume 34, Issue 7, July 2009, Pages 7715-7626 PDF (504.95 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.115357 | ||
| Authors | ||
| G. A. Mostafa1; Amal A. Gaballa1; R. A. Taha1; S. M. Mokhtar1; Theda Von Mueffling2 | ||
| 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. | ||
| Keywords | ||
| Curing mixtures; Nitrite; Betanin; Chitosan; Rosemary | ||
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