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EFFECT OF SODIUM ERYTHORBATE ON RESIDUAL NITRITE, PH AND BACTERIAL GROWTH IN LIVER SAUSAGE FORMULATED WITH DIFFERENT LEVELS OF MECHANICALLY SEPARATED PORK.

Author(s) : DEFREITAS J. J.

Type of article: Article

Summary

SOME MICROBIOLOGICAL, CHEMICAL, AND PHYSICAL CHARACTERISTICS OF LIVER SAUSAGE FORMULATED WITH 0, 25, 50, AND 75% MECHANICALLY SEPARATED PORK (MSP), 156 PPM SODIUM NITRITE AND 0 OR 550 PPM SODIUM ERYTHORBATE WERE STUDIED DURING REFRIGERATED STORAGE: 278 K (5 DEG C), 6 DAYS AND SUBSEQUENT ELEVATEDTEMPERATURE HOLDING 293-297 K (20-24 DEG C), 48 HR. GROWTH OF INOCULATED CLOSTRIDIUM SPOROGENES WAS INHIBITED BY 156 PPM NITRITE IN ALL SAUSAGES EVEN AFTER 48 HR AT 293-297 K, REGARDLESS OF MSP LEVEL. GROWTH OF AEROBIC MESOPHILES AND FACULTATIVE ANAEROBES AT 293-297 K WAS ALSO INHIBITED IN SAUSAGE FORMULATED WITH 156 PPM NITRITE AND 550 PPM ERYTHORBATE. ERYTHORBATE ADDITION AND INCREASED MSP LEVELS RESULTED IN HIGHER HUNTER COLOUR VALUES. RESIDUAL NITRITE, PH VALUES, AND TOTAL IRON CONTENT OF LIVER SAUSAGE INCREASED WITH INCREASING MSP CONTENT.

Details

  • Original title: EFFECT OF SODIUM ERYTHORBATE ON RESIDUAL NITRITE, PH AND BACTERIAL GROWTH IN LIVER SAUSAGE FORMULATED WITH DIFFERENT LEVELS OF MECHANICALLY SEPARATED PORK.
  • Record ID : 1989-0168
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 394-397; 4 fig.; 5 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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