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EFFECT OF SODIUM NITRITE CONCENTRATION AND PACKAGING CONDITIONS ON COLOR STABILITY AND RANCIDITY DEVELOPMENT IN SLICED BOLOGNA
Author(s) -
LIN HWEISHEN,
SEBRANEK JOSEPH G.
Publication year - 1979
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.1365-2621.1979.tb06460.x
Subject(s) - sodium nitrite , chemistry , nitrite , pigment , food science , shelf life , oxygen , dietary nitrate , organic chemistry , nitrate
Color stability and shelf life of sliced bologna made with various nitrite levels and packaged with different films and vacuum levels have been studied. A maximum (686–737 mm Hg) initial vacuum levels combined with fiims of low oxygen permeability (7.0 ml/m 2 /24 hr or less) had higher color scores, greater cured pigment conversion and lower TBA numbers. A lower nitrite concentration (50 ppm) was possible while maintaining product characteristics if good barrier films (less than 7.0 ml oxygen/m 2 /24 hr) and high initial vacuum levels (686–737 mm Hg) were used.