Redox potential in meat and meat products 3. Regulation of redox potential value in processing and influence of pH, sodium nitrite, sodium ascorbate, sodium lactate, and oxygen partial pressure

被引：0

作者：

Rodel, W ^{[1
]}

Scheuer, R ^{[1
]}

机构：

[1] Bundesanstalt Fleischforsch, Inst Mikrobiol & Toxikol, D-95321 Kulmbach, Germany

来源：

FLEISCHWIRTSCHAFT | 1999年 / 79卷 / 07期

关键词：

redox potential; meat products; control; pH-value; Sodium ascorbate; Sodium nitrite S; odium lactate; pO(2);

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The redox potential is a multifactorial influenced property of meat products which is controlled by extrinsic and intrinsic factors during meat processing. Here we report on the qualitative and quantitative effects of the pH value, usual additives such as sodium nitrite, sodium ascorbate and sodium lactate and also on the influence of atmospheric oxygen on redox potential. The investigation shows that the hurdle "redox potential" can be controlled and adjusted in a convenient manner for producing stable products.

引用

页码：78 / 81

页数：4

共 25 条

[1] EFFECTS OF ADDED PIGMENTS, SALT, AND PHOSPHATE ON COLOR, EXTRACTABLE PIGMENT, TOTAL PIGMENT, AND OXIDATION-REDUCTION POTENTIAL IN TURKEY BREAST MEAT [J].

AHN, DU ;

MAURER, AJ .

POULTRY SCIENCE, 1989, 68 (08) :1088-1099

[2]

GERHARDT U, 1980, FLEISCHWIRTSCHAFT, V60, P1523

[3]

GERHARDT U, 1995, FLEISCHEREI, V9, P55

[4]

GRIJSPAARDTVINK C, 1994, FOOD TECHNOL-CHICAGO, V48, P28

[5]

Hammer G. F., 1995, Mitteilungsblatt der Bundesanstalt fuer Fleischforschung, Kulmbach, V34, P146

[6]

HUSS HH, 1980, LEBENSM WISS TECHNOL, V13, P40

[7]

INGRAM M, 1972, MRI S, V2

[8] INHIBITION OF CLOSTRIDIUM BOTULINUM BY SODIUM NITRITE AS AFFECTED BY BACTERIOLOGICAL MEDIA AND MEAT SUSPENSIONS [J].

JOHNSTON, MA ;

LOYNES, R .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (04) :179-&

[9]

KLIMA D, 1975, ZPRAVODAJ MASNEHO PR, V1, P9

[10]

KOFOTH C, 1999, THESIS MUNCHEN

← 1 2 3 →