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115357

THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE

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Last updated: 22 Jan 2023

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Abstract

For decreasing the use of nitrite in pastirma processing, fivenitrite-reduced meat curing mixtures were used as replacements for 32%, 64% and 100% nitrite. The quantitative characteristics of the samples such as Physicochemical, microbial and sensory attributes were compared with the control (100% nitrite) during ripening and storage. The statistical comparison showed that curing mixtures which included sodium nitrite 80 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample B), sodium nitrite 80 mg/kg, betanin 3.6 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample D) and sodium nitrite 40 mg/kg, betanin 14.4 mg/kg, chitosan  10 g/kg and rosemary 2 g/kg (sample E) have the color, overall acceptability, oxidative and microbial stabilities which are imparted by nitrite.

DOI

10.21608/jfds.2009.115357

Keywords

Curing mixtures, nitrite, Betanin, Chitosan, rosemary

Authors

First Name

G. A.

Last Name

Mostafa

MiddleName

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Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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First Name

Amal A.

Last Name

Gaballa

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Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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Orcid

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First Name

R. A.

Last Name

Taha

MiddleName

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Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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Orcid

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First Name

S. M.

Last Name

Mokhtar

MiddleName

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Affiliation

Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

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Orcid

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First Name

Theda Von

Last Name

Mueffling

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Affiliation

Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany

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Volume

34

Article Issue

7

Related Issue

17501

Issue Date

2009-07-01

Receive Date

2020-09-26

Publish Date

2009-07-01

Page Start

7,715

Page End

7,626

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 34_Issue 7_Pages 7715-7626.pdf

PDF . 517.1kB

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https://jfds.journals.ekb.eg/article_115357.html

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https://jfds.journals.ekb.eg/service?article_code=115357

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Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

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https://jfds.journals.ekb.eg/

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Created At

22 Jan 2023