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THE ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGE
Author(s) -
ZAIKA LAURA L.,
ZELL TATlANA E.,
SMITH J. L.,
PALUMBO S. A.,
KISSINGER J. C.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01195.x
Subject(s) - nitrite , titratable acid , chemistry , nitrate , food science , starter , fermentation , organic chemistry
Production of Lebanon bologna by the traditional method using aged salted meat requires nitrate as the curing agent. The elimination of the use of nitrate in meat products is being considered by government agencies. The preparation of Lebanon bologna was investigated by two processes: either NaNO 2 (0–1600 ppm) or NaNO 3 (0–1850 ppm) was added to (1) aged meat or (2) fresh meat plus starter culture. Nitric oxide pigment content, pH, titratable acidity and nitrite concentration were determined during 4 days of fermentation of the bolognas. Sausages prepared with NaNO 2 (78–100 ppm) were comparable to those prepared with NaNO 3 (200–1850 ppm) by either process in pH, titratable acidity and cured meat pigment content. With starter culture and fresh meat, the formation of cured color and decrease in pH were more rapid than with aged meat. Low levels of NaNO 3 (100 ppm) gave satisfactory color formation with both processes. In some experiments with bolognas prepared with nitrate, considerable amounts of nitrite were found during the early stages of fermentation. However, after 4 days of fermentation the nitrite concentration was less than 10 ppm.