The effect of sodium nitrite on the textural properties of cooked sausage during cold storage

被引：26

作者：

Dong, Qing-Li ^{[1
]}

Tu, Kang ^{[1
]}

Guo, Li-Yang ^{[1
]}

Yang, Jia-Li ^{[1
]}

Wang, Hai ^{[1
]}

Chen, Yu-Yan ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Minist Agr, Key Lab Food Proc & Qual Control, Nanjing 210095, Peoples R China

来源：

JOURNAL OF TEXTURE STUDIES | 2007年 / 38卷 / 05期

关键词：

cooked sausage; nitrite; PCA; TPA;

D O I：

10.1111/j.1745-4603.2007.00112.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to determine the effect of sodium nitrite on the textural properties of cooked pork sausage during 0-21 days at 0-4C storage. Frankfurter-type cooked sausages were prepared at four levels of sodium nitrite (0, 50, 100 and 150 mg/kg). Texture profile analysis (TPA) attributes of cooked sausages changed as a result of different nitrite additions. Nitrite content was negatively correlated significantly with hardness and adhesiveness (P < 0.01), positively with cohesiveness (P < 0.01), springiness and resilience (P < 0.05). Furthermore, a principal component analysis was applied for reducing variables, based on the correlation of nitrite content and TPA parameters. It indicated that principal component 1 accounted for 65% reprehensive of hardness, springiness, cohesiveness, adhesiveness and resilience, and principal component 2 accounted for 16% relating mainly to chewiness. These two factors can explain the instrumental TPA attributes of cooked sausages by different sodium nitrite added during 21-day cold storage.

引用

页码：537 / 554

页数：18

共 44 条

[1] Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage [J].