ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of varying levels of nitrite on the development of cured meat flavor in hams was investigated. Sensory evaluation studies demonstrated that concentrations of sodium nitrite as low as 50 mg/kg developed a significant (p 〈 0.05) cured meat flavor. In addition, this level of nitrite was as equally effective as 500 mg/kg of nitrite in retarding the development of off-odors and flavors during aerobic storage of hams for 7 days at 4°C. Reduced off-flavor formation was also observed in meat samples. treated with 0.02% butylated hydroxytoluene or 1000 mg/kg of citric acid although these compounds were not as effective as 50 mg/kg of nitrite in producing a typical ham aroma or flavor. The intensity of cured meat aroma/flavor as well as overall palatability was found to be directly related to a decrease in off-odors/flavors present in the product.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07471.x
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