ROLE OF NITRITE IN FLAVOR DEVELOPMENT IN UNCOOKED CURED MEAT-PRODUCTS - SENSORY ASSESSMENT

被引：32

作者：

NOEL, P ^{[1
]}

BRIAND, E ^{[1
]}

DUMONT, JP ^{[1
]}

机构：

[1] INRA,LEIMA,BP 527,F-44026 NANTES 03,FRANCE

来源：

MEAT SCIENCE | 1990年 / 28卷 / 01期

关键词：

D O I：

10.1016/0309-1740(90)90015-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fermented dry sausages were produced according to the current industrial practices with the only exception that sodium nitrite was not systematically included in the formulation. Finished products were evaluated by a trained taste panel. Flavour of the samples made from mixes with added nitrite was found significantly different from that of the nitrite-free samples. Basically, nitrosated samples were allotted a stronger and a more typical flavour. © 1990.

引用

页码：1 / 8

页数：8

共 21 条

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[2]

CHO I C, 1970, Journal of Food Science, V35, P668, DOI 10.1111/j.1365-2621.1970.tb04839.x

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