کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791099 1554073 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
ترجمه فارسی عنوان
آیا نیترات مکمل در گوشت خرد شده می تواند به عنوان وسیله ای برای افزایش نیترات باقی مانده و رژیم غذایی و پتانسیل بعدی برای اکسید نیتریک فیزیولوژیک بدون تاثیر بر خواص محصول مورد استفاده قرار گیرد؟
کلمات کلیدی
نیترات سدیم، نیتریت سدیم، گوشت خشک شده، نیتریت باقی مانده، نیترات باقی مانده،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

The effects of formulated sodium nitrate plus supplemental nitrate (SN) from celery juice powder on residual nitrite, residual nitrate, rancidity, microbial growth, color, sensory properties, and proximate composition of frankfurters, cotto salami and boneless ham during storage (1 °C) were studied. The products were assigned one of two treatments, which were each replicated twice: control (156 ppm sodium nitrite) or SN (156 ppm sodium nitrite and 1718 ppm sodium nitrate in combination with 2% VegStable 502). Sensory parameters and proximate composition were measured once for each replication. All other analytical measurements were conducted at regular intervals for 97-98 days. The SN showed no increase in residual nitrite compared to the control. No changes (P > 0.05) were observed in residual nitrate during storage for any of the products. The results showed that addition of SN did not significantly alter most physical, chemical or microbial properties of cured meat products during refrigerated storage, but some product dependent sensory effects were observed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 121, November 2016, Pages 324-332
نویسندگان
, , , , , , , ,