|
KMID : 1024620070270030299
|
|
Food Science of Animal Resources
2007 Volume.27 No. 3 p.299 ~ p.307
|
|
|
Changes in Residual Nitrite, TBARS and Color of Meat Products during Storage
|
|
Kim Gi-Suk
Choi Seong-Hee
|
|
|
Abstract
|
|
|
|
Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at . On the other hand, when stored at , the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary.
|
|
|
KEYWORD
|
|
|
meat product, nitrite, safety, sausage, ham, bacon
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|