Possibilities of reducing the quantity of sodium nitrite in the production of cooked sausages

In this work, the results of three-year examinations of the possibility of reducing the quantity of sodium nitrite in the production of frankfurters were presented. The examinations were performed in laboratory and industrial conditions. The examinations have shown that by reducing the quantity of s...

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Bibliographic Details
Published inTehnologija mesa Vol. 36; no. 2-3
Main Authors Polic, M. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)), Milanovic-Stevanovic, M, Djordjevic, M, Horvacki, M
Format Journal Article
LanguageSerbian
Published 1995
Subjects
DOSE D'APPLICATION
DOSIS DE APLICACION
NITRITE
NITRITOS
SALCHICHA
SAUCISSE
YOUGOSLAVIE
YUGOSLAVIA
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Summary:In this work, the results of three-year examinations of the possibility of reducing the quantity of sodium nitrite in the production of frankfurters were presented. The examinations were performed in laboratory and industrial conditions. The examinations have shown that by reducing the quantity of sodium nitrite the quantity of residual sodium nitrite in frankfurter can efficiently be reduced. The results indicate that regardless of the applied technology, in the conditions of Yugoslav meat industry, qualitative frankfurters can be produced by using 80 mg/kg of sodium nitrite and with the necessary minimum quantity of residual sodium nitrite (40 mg/kg).
Bibliography:Q02
9700433
ISSN:0494-9846