The effect of monolaurin on the colour and microbiological safety of nitrite reduced sausages
2017
Mladenoska, Irina (University of Ss. Cyril and Methodius, Skopje (The Former Yugoslav Republic of Macedonia). Faculty of Technology and Metallurgy, Department for Food Technology and Biotechnology) | Temkov, Misela (University of Ss. Cyril and Methodius, Skopje (The Former Yugoslav Republic of Macedonia). Faculty of Technology and Metallurgy, Department for Food Technology and Biotechnology) | Dimitrovski, Darko (University of Ss. Cyril and Methodius, Skopje (The Former Yugoslav Republic of Macedonia). Faculty of Technology and Metallurgy, Department for Food Technology and Biotechnology)
The aim of this work was to investigate the possibility for the development of new meat cured products with a decreased nitrite content, but unchanged sensory char- acteristics and prolonged shelf life. Thus, the possibility to replace or to decrease the amount of the nitrite salt by including other non-toxic additive in the product making process was investigated. The effects of different recipes on both sensory charac- teristics and microbiological safety of the meat products were evaluated. The results showed that even with a very low concentration of nitrite salt, but in presence of mon- olaurin, the desired pink nuance of the meat batter could be achieved. When half of the amount of nitrite salt (0.2%) was replaced with 0.72% of monolaurin, the meat product, collagen packed sausage with both good sensory properties and micro- biological safety was produced. Thus prepared product showed the 21 times lower value for the total cell count of the bacterium Bacillus subtilis D-TMF compared to the product with only nitrite salt as a food additive.
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