Stabilization of meat lipids with nitrite-free curing mixtures.
Meat Sci
; 22(1): 73-80, 1988.
Article
em En
| MEDLINE
| ID: mdl-22055153
ABSTRACT
Several nitrite-free meat-curing mixtures have been formulated. The mixtures included salt, sugar, ascorbates, an antioxidant and/or a chelator, an antimicrobial agent and dinitrosyl ferrochemochrome (DNFH). They imparted to meat a similar oxidative stability as that of sodium nitrite. Butylated hydroxyanisole and t-butylhydroquinone were the best anti-oxidants and polyphosphates, ethylenediaminetetraacetic acid and diethylenetriaminepentaacetic acid were the superior chelators. The antimicrobial agents used were potassium sorbate, propryl paraben, fumarate esters and sodium hypophosphite. In the above mixtures, the added effect of (DNFH) on oxidative stability of the cooked meats was similar to the added effect of 150 ppm sodium nitrite.
Texto completo:
1
Coleções:
01-internacional
Temas:
Geral
Base de dados:
MEDLINE
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
1988
Tipo de documento:
Article