Effect of nitrate on residual nitrite decomposition rate in cooked cured pork

被引：16

作者：

Waga, Masahiro ^{[1
]}

Takeda, Shiro ^{[1
]}

Sakata, Ryoichi ^{[1
]}

机构：

[1] Azabu Univ, Dept Anim Sci & Biotechnol, Sagamihara, Kanagawa 2525201, Japan

来源：

MEAT SCIENCE | 2017年 / 129卷

关键词：

Nitrous acid; Color stability; Nitrosyl myoglobin; Curing agent; Nitrate reducing bacteria; Nitrite depletion; COLOR STABILITY; STORAGE; MEAT;

D O I：

10.1016/j.meatsci.2017.03.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of nitrate on the color stability of cooked cured pork were examined. Nitrate inhibited the nitrite decrement and discoloration in the cooked cured ham. Nitrate reduction and nitrite accumulation were observed in the uncooked sausage models, but were not detected in the sausage models cooked at 75 degrees C. The kinetics of nitrite degradation was subsequently examined at various concentrations of nitric acid at constant acidity. The degradation rate of nitrite was clearly found to decrease with nitric acid content. Thus, nitrate does not appear to serve as a donor of nitrite, but rather inhibits nitrite reduction in cooked meat products, with consequent prolongation of color stability. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：135 / 139

页数：5

共 50 条

[21] RESIDUAL PINKNESS IN COOKED TURKEY AND PORK MUSCLE
GIRARD, B
VANDERSTOEP, J
RICHARDS, JF
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1989, 22 (04): : 372 - 377
[22] MECHANISMS FOR THE COLOR FORMATION OF COOKED CURED PORK BY AN ENDOGENOUS FACTOR
SAKATA, R
NAGATA, Y
FLEISCHWIRTSCHAFT, 1991, 71 (10): : 1209 - 1212
[23] S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham
Andrade, Bruna Fernandes
Guimaraes, Angelica Souza
do Carmo, Lorrany Ramos
Tanaka, Marcelo Stefanini
Fontes, Paulo Rogerio
Ramos, Alcineia de Lemos Souza
Ramos, Eduardo Mendes
MEAT SCIENCE, 2024, 209
[24] Predictive model for growth of Clostridium perfringens in cooked cured pork
Juneja, Vijay K.
Huang, Lihan
Thippareddi, Harshvardhan H.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 110 (01) : 85 - 92
[25] DIFFUSION OF CHLORIDE, NITRITE, AND NITRATE IN BEEF AND PORK
FOX, JB
JOURNAL OF FOOD SCIENCE, 1980, 45 (06) : 1740 - 1744
[26] NITRATE, NITRITE, AND DIMETHYLNITROSAMINE IN CURED MEAT PRODUCTS
PANALAKS, T
IYENGAR, JR
SEN, NP
JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1973, 56 (03): : 621 - 625
[27] The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products
Walsh, MM
Kerry, JF
Buckley, DJ
Morrissey, PA
Lynch, PB
Arendt, E
FOOD RESEARCH INTERNATIONAL, 1998, 31 (01) : 59 - 63
[28] COMPARISON OF FLAVOR COMPONENTS IN COOKED CURED PORK LOINS CURED WITH PICKLE BY TRADITIONAL AND INJECTION METHODS
KAWAMURA, K
ICHIHASHI, S
TAMURA, H
ANDO, S
IKEDA, T
OZUTSUMI, K
NAKAI, H
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1983, 30 (09): : 488 - 494
[29] EXAMINATION OF COMPOSITION OF KASSELER (CURED, SMOKED LOIN OF PORK), RAW AND COOKED
BINZEL, R
HADLOK, R
HOSPER, W
FLEISCHWIRTSCHAFT, 1978, 58 (09): : 1469 - 1480
[30] MEAT PRESERVATION - OXIDATIVE CHANGES IN CURED + UNCURED FROZEN COOKED PORK
ZIPSER, MW
WATTS, BM
KWON, TW
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) : 105 - +

← 1 2 3 4 5 →