EFFECT OF NITRATE, NITRITE AND ASCORBATE ON COLOR AND COLOR STABILITY OF DRY, FERMENTED SAUSAGE PREPARED USING BACK SLOPPING

被引：29

作者：

ALLEY, G ^{[1
]}

COURS, D ^{[1
]}

DEMEYER, D ^{[1
]}

机构：

[1] STATE UNIV GHENT,ONDERZOEKSCENTRUM VOEDING VEETEELT & VLEESTECHNOL,B-9090 MELLE,BELGIUM

来源：

MEAT SCIENCE | 1992年 / 32卷 / 03期

关键词：

D O I：

10.1016/0309-1740(92)90091-H

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of various levels of nitrite and nitrate, with and without ascorbate, in sausages prepared using 'back slopping' as inocluation, was investigated in three series of experiments. In all experiments, nitrite was rapidly depleted and nitrate formed. Nitrate was not used, probably because of the lack of (active?) micrococci in the starter sausage. Surface colour was found to be darker with increasing levels of nitrite. Irrespective of nitrate, colour stability was mainly promoted by residual ascorbate. The latter decreased with increasing nitrite levels.

引用

页码：279 / 287

页数：9

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