EFFECT OF SODIUM-NITRITE CONCENTRATION AND PACKAGING CONDITIONS ON COLOR STABILITY AND RANCIDITY DEVELOPMENT IN SLICED BOLOGNA

被引：20

作者：

LIN, HS ^{[1
]}

SEBRANEK, JG ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT ANIM SCI,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06460.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Color stability and shelf life of sliced bologna made with various nitrite levels and packaged with different films and vacuum levels have been studied. A maximum (686–737 mm Hg) initial vacuum levels combined with fiims of low oxygen permeability (7.0 ml/m2/24 hr or less) had higher color scores, greater cured pigment conversion and lower TBA numbers. A lower nitrite concentration (50 ppm) was possible while maintaining product characteristics if good barrier films (less than 7.0 ml oxygen/m2/24 hr) and high initial vacuum levels (686–737 mm Hg) were used. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1451 / 1454

页数：4

共 17 条

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