THE EFFECT OF SODIUM NITRITE ON THE TEXTURAL PROPERTIES OF COOKED SAUSAGE DURING COLD STORAGE
作者： QING-LI DONG , KANG TU , LI-YANG GUO , JIA-LI YANG , HAI WANG
DOI: 10.1111/J.1745-4603.2007.00112.X
关键词:
摘要: ABSTRACT This study was conducted to determine the effect of sodium nitrite on textural properties cooked pork sausage during 0–21 days at 0–4C storage. Frankfurter-type sausages were prepared four levels (0, 50, 100 and 150 mg/kg). Texture profile analysis (TPA) attributes changed as a result different additions. Nitrite content negatively correlated significantly with hardness adhesiveness (P < 0.01), positively cohesiveness springiness resilience (P < 0.05). Furthermore, principal component applied for reducing variables, based correlation TPA parameters. It indicated that 1 accounted 65% reprehensive hardness, springiness, cohesiveness, resilience, 2 16% relating mainly chewiness. These two factors can explain instrumental by added 21-day cold storage. PRACTICAL APPLICATIONS The could be valuable meat industry in order select appropriate addition improving texture sausage. Principal used this article may provide good statistical method explaining Moreover, research useful further cured products, information experimental results solve “nitrite problem” practice.
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