PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE
Gaballa, A., Mostafa, G., Taha, R., Mokhtar, S., Nowak, B., Mueffling, T. (2009). PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE. EKB Journal Management System, 34(7), 7727-7739. doi: 10.21608/jfds.2009.115368
Amal A. Gaballa; G. A. Mostafa; R. A. Taha; S. M. Mokhtar; B. Nowak; Theda Von Mueffling. "PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE". EKB Journal Management System, 34, 7, 2009, 7727-7739. doi: 10.21608/jfds.2009.115368
Gaballa, A., Mostafa, G., Taha, R., Mokhtar, S., Nowak, B., Mueffling, T. (2009). 'PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE', EKB Journal Management System, 34(7), pp. 7727-7739. doi: 10.21608/jfds.2009.115368
Gaballa, A., Mostafa, G., Taha, R., Mokhtar, S., Nowak, B., Mueffling, T. PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE. EKB Journal Management System, 2009; 34(7): 7727-7739. doi: 10.21608/jfds.2009.115368

PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE

Journal of Food and Dairy Sciences
Article 4, Volume 34, Issue 7, July 2009, Page 7727-7739  XML PDF (435.07 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.115368
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Authors
Amal A. Gaballa1; G. A. Mostafa1; R. A. Taha1; S. M. Mokhtar1; B. Nowak2; 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
The effect of some nitrite-reduced meat curing mixtures on the keeping quality of dry fermented sausage during ripening and storage was investigated by measuring certain physicochemical, microbiological and sensory changes in experimental sausage samples. The data showed that pH, color, residual nitrite level and sensory attributes (except taste) were affected by curing mixtures. The statistical analysis showed that curing mixtures which included 40-80 mg nitrite/kg, 3.6-14.4 mg betanin/kg, 10 g chitosan/kg and 2 g rosemary/kg (samples B and C) had the color, presumably flavor acceptability and oxidative stability and microbial quality which are imparted by nitrite.
Keywords
Curing mixtures; Residual nitrite; Betanin; Chitosan; Rosemary
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