Effect of adding smoke-flavouring to frankfurters on nitrite and nitrate levels |
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Affiliation: | 1. College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China;2. College of Life Sciences, Qingdao Agricultural University, Qingdao 266109, China;3. Shandong International Biotechnology Park, Yantai 264670, China |
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Abstract: | Different concentrations of sodium nitrite, potassium nitrate or both together were used to prepare four standard solutions and four frankfurter formulations. These were elaborated with and without the addition of 2 g/kg of a commercial solid smoke-flavouring preparation. Monitoring of nitrite and nitrate residual levels in standard solutions stored at 3 °C showed that smoke-flavouring addition results in a depletion of nitrite levels and/or reduction of nitrate to nitrite. In a much more complex system such as meat products, nitrite and nitrate, incorporated in the formulation separately or combined, were also rapidly depleted when smoke-flavouring was added. |
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