ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Bacon was produced with either 40 ppm NaNO2/0.26% potassium sorbate, or 120 ppm NaNO2. Slices were packaged in either nylon/Surlyn or nylon/Saran/Surlyn pouches and sealed at either a high or intermediate vacuum level. At 0, 10, 21 and 28 days after packaging, residual nitrite, rancidity, pH, residual salt and pigment conversion were measured. Residual nitrite and pH were lower while nitrosopigment conversion was higher in bacon packaged with the high-barrier film. Vacuum level, however, had no effect on any measured characteristic. The sorbate/reduced nitrite cure resulted in lower pigment conversion, lower residual nitrite, and a higher TBA number.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10080.x
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