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EFFECT OF SODIUM NITRITE CONCENTRATION, SODIUM ERYTHORBATE AND STORAGE TIME ON THE QUALITY OF FRANKS MANUFACTURED FROM MECHANICALLY DEBONED TURKEY.

Author(s) : WESLEY R. L., MARION W. W., SEBRANEK J. G.

Type of article: Article

Summary

THE EFFECTS OF SODIUM NITRITE (0-156 PPM), SODIUM ERYTHORBATE (0 OR 550 PPM) AND STORAGE TIME [UP TO 10 WK AT 277 K (4 DEG C)] WERE MEASURED ON THE CHEMICAL AND SENSORY PROPERTIES OF TURKEY FRANKS FORMULATED LARGELY FROM MECHANICALLY DEBONED TURKEY. ACCEPTABLE CURED COLOUR IN TURKEY FRANKS WAS ACHIEVED WITH THE INCORPORATION OF 50 PPM OF NITRITE. ERYTHORBATE EFFECTIVELY INCREASED CURED COLOUR DEVELOPMENT AND STABILITY. RANCIDITY DEVELOPMENT WAS NOT OF MAJOR SIGNIFICANCE. EVEN SO, THE PRESENCE OF ERYTHORBATE IMPOSED FURTHER CONTROL OF OXIDATIVE CHANGES IN LIPIDS. MAXIMUM CURED FLAVOUR DEVELOPMENT OCCURRED WITH 50-100 PPM NITRITE.

Details

  • Original title: EFFECT OF SODIUM NITRITE CONCENTRATION, SODIUM ERYTHORBATE AND STORAGE TIME ON THE QUALITY OF FRANKS MANUFACTURED FROM MECHANICALLY DEBONED TURKEY.
  • Record ID : 1983-1392
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1626-1630; 1653; 9 fig.; 2 tabl.; 49 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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