Можности за супституција на нитритите во барени колбаси

Abstract

Possibilites for nitrite total substitution in frankfurter type sausage production are investigated. Nitrite - free meat curing systems are used. Four groups of sausages are produced in six repeats: control - with nitrite (N); without nitrite, but with fermented rice - ANGKAK (A); without nitrite, but with powdered cooked cured - meat pigment- PCCMP (P) and without nitrite but with combined use of PCCMP and ANGKAK (K). The effects of these pigments on sensory, chemical and instrumentally measured sensory properties are investigated. It is established that all three nitrite - free groups of sausages are of sensory acceptable overall impression, although they are slightly worse evaluated than nitrite sausages, due to deviations in colour tipicity, intensity and homogeneocity. Instrumental colour analysis and calculated ΔE, h, C, ΔL and ΔC values, point out that sausages of groups P and K, most closely resembled that of standard group - N and the sectionplane colour in groups P and K is stabilized after four days storage of vacuum packaged sausages in refrigerator. The sectionplane colour stability, under ambiental conditions, is better when used fermented rice. Chemical analyses show up that sausages of groups P and A have statistically significant (P < 0,01) higher ash content. Residual nitrite is detectable in certain minimum quantities even though in nitrite - free frankfurters. Low TBA numbers (<0,30) indicate that lipid oxidation is almost completely prevented in all groups of frankfurters during the 42 days investigated period. Generally, when beef participate by 20% and pork by 80% in whole meat mass, nitrite substitution in frankfurter type sausages production is technologically possible both when PCCMP or ANGKAK are used, providing the other components of nitrite - free meat curing system to be used.