期刊名称:Advance Journal of Food Science and Technology
印刷版ISSN:2042-4868
电子版ISSN:2042-4876
出版年度:2014
卷号:6
期号:3
页码:417-423
出版社:MAXWELL Science Publication
摘要:Sodium nitrite (NaNO2) faces a challenge in the meat industry because of its carcinogenicity. The studies about nitrite substitutes have attracted a considerable interest for many years. This study aims at the combined effects of monoxide hemoglobin (COHb) and NaNO2 on physicochemical, microbiological and sensory properties of pork sausages. The addition of COHb led to the reductions in L*, b*, TBA, VBN and aerobic plate count as well as the increase in a* (p 2 and 0.2% COHb addition had equal even better sensory color, flavor, mouthfeel and slice traits than those with 0.015% NaNO2 addition during storage. Moreover, such sample had less than 30 cfu/100 g Escherichia coli and no detectable Staphylococcus aureus during 29 days storage. Therefore, COHb showed a potential in the manufacture of sausages