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Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation
Author(s) -
SHAHIDI FEREIDOON,
PEGG RONALD B.,
SHAMSUZZAMAN KAZI
Publication year - 1991
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.1365-2621.1991.tb04795.x
Subject(s) - sodium nitrite , chemistry , nitrite , irradiation , sodium ascorbate , food science , pigment , oxidative phosphorylation , sodium , flavor , curing (chemistry) , gamma irradiation , biochemistry , ascorbic acid , organic chemistry , polymer chemistry , nitrate , physics , nuclear physics
The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite‐free curing system were investigated. The nitrite‐free curing system consisted of the preformed cooked cured‐meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples.