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

Mostafa, G. A.; Gaballa, Amal A.; Taha, R.  A.; Mokhtar, S.  M.; Mueffling, Theda Von

doi:10.21608/jfds.2009.115357

	THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE
Journal of Food and Dairy Sciences
Article 3, Volume 34, Issue 7, July 2009, Page 7715-7626 PDF (504.95 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.115357
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Authors
G. A. Mostafa¹; Amal A. Gaballa¹; R. A. Taha¹; S. M. Mokhtar¹; Theda Von Mueffling²
¹Dept. of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
²Institute of Food Quality and Food Safety, University of Veterinary Medicine, Hannover, Germany
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.
Keywords
Curing mixtures; Nitrite; Betanin; Chitosan; Rosemary


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