|
Abstract
|
Article Information:
Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage
Shengjiang Tan, Cunliu Zhou, Zhuo Han, Jun Li and Hao Qin
Corresponding Author: Cunliu Zhou
Submitted: November 28, 2013
Accepted: December 11, 2013
Published: March 10, 2014 |
Abstract:
|
Sodium nitrite (NaNO2) faces a challenge in the meat industry because of its carcinogenicity. The studies about nitrite substitutes have attracted a considerable interest for many years. This study aims at the combined effects of monoxide hemoglobin (COHb) and NaNO2 on physicochemical, microbiological and sensory properties of pork sausages. The addition of COHb led to the reductions in L*, b*, TBA, VBN and aerobic plate count as well as the increase in a* (p<0.05). The samples with 0.005% NaNO2 and 0.2% COHb addition had equal even better sensory color, flavor, mouthfeel and slice traits than those with 0.015% NaNO2 addition during storage. Moreover, such sample had less than 30 cfu/100 g Escherichia coli and no detectable Staphylococcus aureus during 29 days storage. Therefore, COHb showed a potential in the manufacture of sausages
Key words: Microbiological properties, monoxide hemoglobin (COHb), physicochemical properties, pork sausage, sensory properties, sodium nitrite NaNO2,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Shengjiang Tan, Cunliu Zhou, Zhuo Han, Jun Li and Hao Qin, . Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage. Advance Journal of Food Science and Technology, (3): 417-423.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
