Document Detail

Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.
MedLine Citation:
PMID:  22060993     Owner:  NLM     Status:  In-Data-Review    
Fourteen treatments of frankfurters (18% fat) were produced with two levels of sodium nitrite, 0 and 150mg/kg (0.015%), and seven levels (0%,2%,6%,8%,12% and 16%) of tomato paste with 12% soluble solids The higher the tomato paste level the higher the preference of consumers for frankfurters based on their colour. Frankfurters with 16% tomato paste had a sour taste while those with 12% tomato paste were the most acceptable. In a 2nd experiment three treatments of frankfurters (18% fat) were produced with 0, 50 and 100mg/kg of sodium nitrite and 12% tomato paste and a fourth (control) with only 150mg/kg sodium nitrite. Treatments with 12% tomato paste had lower (p<0.05) pH values and residual nitrite, and higher (p<0.05) thiobarbituric acid values, lightness and yellowness than control. Frankfurters with reduced levels of sodium nitrite (50 and 100mg/kg) and 12% tomato paste had the highest (p<0.05) redness. Storage time affected (p<0.05) all quality attributes. The nitrites added to frankfurters can be reduced from 150mg/kg to 100mg/kg in combination with 12% tomato paste without any negative effect on the quality of the product.
M S Deda; J G Bloukas; G A Fista
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Publication Detail:
Type:  Journal Article     Date:  2007-01-26
Journal Detail:
Title:  Meat science     Volume:  76     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2007 Jul 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  501-8     Citation Subset:  -    
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
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