Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing

✍ Scribed by Tyszkiewicz, I. ;Baldwin, Z.

• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 260 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300209

✦ Synopsis

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing I. TYSZKIEWICZ and Z. BALDWIN

The specific cured meat odour and taste stimulus thresholds in pork containing different quantities of sodium nitrite were determined in relation to the residual nitrite level and relative contents of nitrosylpigments in meat. It was stated, that the specific odour and taste detection thresholds were equal to 10 and below 10 mg NaNO,/kg of meat, respectively, and the specific odour and taste recognition thresholds were equal to 26 and 21 mg NaNOJkg of meat, respectively. The detection and recognition thresholds corresponded to 2.4 and 8.5 mg of residual nitrite in meat, respectively. In all the cases the relative contents of nitrosylprgments were above 50 % Taking into account the maintening of specific cured meat odour and taste, the dose of