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INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE
Author(s) -
SEBRANEK J. G.,
SCHRODER B. G.,
RUST R. E.,
TOPEL D. G.
Publication year - 1977
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.1365-2621.1977.tb12681.x
Subject(s) - flavor , chemistry , sodium nitrite , food science , nitrite , taste , sodium , organic chemistry , nitrate
Frankfurters were cured with various levels of sodium nitrite and sodium erythorbate and evaluated by a consumer taste panel. Color, flavor and overall acceptability decreased with decreasing nitrite concentrations. Flavor and acceptability of frankfurters were increased by the use of erythorbate but only at low (below 52 ppm) concentrations of sodium nitrite.