| Literature DB >> 21035273 |
D S Tsoukalas1, E Katsanidis, S Marantidou, J G Bloukas.
Abstract
Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO(3), respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO(2). A control treatment was also produced with 150 mg/kg NaNO(2). Sausages with FDLP were darker and yellower (p<0.05) than the control. Higher FDLP levels produced less red, yellower and darker sausages (p<0.05). Lower FDLP levels resulted in higher (p<0.05) sensory scores for external appearance, flavour and overall acceptability. No differences were found among the treatments with FDLP plus 75 or 150 ppm NaNO(2) in TBA value, lightness, redness (cross section), redness stability, yellowness, texture parameters and sensory firmness, flavour and overall acceptability. The use of 0.84% FDLP and 75 ppm NaNO₂ is considered more appropriate for the production of fermented sausages, as it results in a 50% reduction in added nitrite.Entities:
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Year: 2010 PMID： 21035273 DOI： 10.1016/j.meatsci.2010.10.003
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209