Nitrites content in non-heat-treated meat products | Sadržaj nitrita u termički netretiranim proizvodima od mesa
2010
Tomović, V.M., Tehnološki fakultet, Novi Sad (Serbia) | Petrović, Lj.S., Tehnološki fakultet, Novi Sad (Serbia) | Džinić, N.R., Tehnološki fakultet, Novi Sad (Serbia) | Jokanović, M.R., Tehnološki fakultet, Novi Sad (Serbia)
Nitrite salts are used for purpose of curing meat product. Added nitrites primarily act as inhibitors for some microorganisms, i.e. as preservatives. Also, nitrites are responsible of the bright red colour of curred meat. On the other hand, nitrites and nitrite derivatives (nitrosoamines) are toxic. Because of that nitrites addition in meat produts are limited by national legislation. According to Serbian and EU legislation, residual amounts of nitrites in non-heat-treated meat products are limited to 50 mg/kg. In this paper, content of residual nitrites was evaluated in 66 non-heat-treated meat products (45 fermented dry sausage, 15 dry cured meat products and 6 dry cured bacon). In 74,2% of investigated samples nitrites residual content was less than 10 mg/kg, while 89.4% of investigated samples had less than half of limited residual amounts. Residual amounts in all investigated samples were below the legislation limit.
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