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DRIED PORK AS INFLUENCED BY NITRATE, PACKAGING METHOD AND STORAGE.

Author(s) : OCKERMAN H. W., KUO J. C.

Type of article: Article

Summary

THE EFFECTS OF NITRATE, PACKAGING METHOD AND STORAGE TIME ON RESIDUAL NITRITE, TBA VALUES, SENSORY PROPERTIES AND MICROBIOLOGICAL COUNTS WERE DETERMINED. RESIDUAL NITRITE DECREASED WITH INCREASED STORAGE TIME AT 276 + OR -1 K (3 + OR -1 DEG C). THE ADDITION OF NITRATE PLUS VACUUM PACKAGING CAUSED A GREATER RESIDUAL NITRITE LEVEL AND A LOWER TBA VALUE DURING STORAGE. NITRITE AND/OR NITRATE ACTED AS AN ANTIOXIDANT TO RETARD OXIDATIVE RANCIDITY. TOTAL AEROBIC PLATE COUNTS, LACTIC ACID PRODUCING MICROBIAL COUNTS AND TOTAL ANAEROBIC COUNTS WERE NOT AFFECTED BY NITRATE OR PACKAGING METHODS.

Details

  • Original title: DRIED PORK AS INFLUENCED BY NITRATE, PACKAGING METHOD AND STORAGE.
  • Record ID : 1983-1369
  • Languages: English
  • Publication date: 1982/09
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1631-1634; 1661; 1 fig.; 7 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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