Bilanz der Bildung von P�kelfarbstoff im Muskelfleisch

Mhler, Klement; Scheerer, Christine

doi:10.1007/bf01186496

Cited by 2 publications

(1 citation statement)

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“…The relationship between the type of muscle and the level of residual nitrite is already kno\kn [3]: white muscles utilize more nitrite than red ones, though the white muscles contain less pigments. The greatest differences in utilizing nitrite were observed when pork and beef meat were compared [4]. Up till now no observations were made in the same type of muscles \vhich differ only in hem pigments contents.…”

Section: Resultsmentioning

confidence: 94%

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing

Tyszkiewicz¹,

Baldwin²

1986

Nahrung

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The specific cured meat odour and taste stimulus thresholds in pork containing different quantities of sodium nitrite were determined in relation to the residual nitrite level and relative contents of nitrosylpigments in meat. It was stated, that the specific odour and taste detection thresholds were equal to 10 and below 10 mg NaNO2/kg of meat, respectively, and the specific odour and taste recognition thresholds were equal to 26 and 21 mg NaNO2/kg of meat, respectively. The detection and recognition thresholds corresponded to 2.4 and 8.5 mg of residual nitrite in meat, respectively. In all the cases the relative contents of nitrosylpigments were above 50%. Taking into account the maintening of specific cured meat odour and taste, the dose of sodium nitrite in pork curing may be lowered to 30 mg/kg.

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Section: Resultsmentioning

confidence: 94%

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing

Tyszkiewicz¹,

Baldwin²

1986

Nahrung

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Residual NO⁻₃ NO⁻₂, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures

Gökalp

1986

Int J of Food Sci Tech

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No standard technologically based manufacturing method exists for dry, fermented, spicy Turkish style sausage (soudjouk) and current techniques yield unacceptable, mostly rancid and putrid products with high levels of residual NO, and NO;. A standard method of soudjouk processing was developed. Three different starter cultures (Lactobacillus plantarum, L . plantarum+ Micrococcus aurantiacus, L. plantarum +M. aurantiacus+ Debaryomyces hansenii) were added to the soudjouk mixture and ripened at three different temperatures (12-14, 16-18 and 20-22°C). The addition of mixed cultures significantly reduced the residual NO; and NO; levels, increased the lipid soluble carbonyl levels, and produced low thiobarbituric acid values in the ripened soudjouks. For better quality characteristics, addition of D. hansenii is advisable and a ripening temperature of 20-22°C should be used.

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Bilanz der Bildung von P�kelfarbstoff im Muskelfleisch

Cited by 2 publications

References 11 publications

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing

Residual NO⁻₃ NO⁻₂, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures

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Bilanz der Bildung von P�kelfarbstoff im Muskelfleisch

Cited by 2 publications

References 11 publications

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing

Residual NO−3 NO−2, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures

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Residual NO⁻₃ NO⁻₂, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures