Stazione Sperimentale per l'Industria delle Conserve Alimentari, 43100 Parma, Italy.
Meat Sci. 2013 Feb;93(2):282-6. doi: 10.1016/j.meatsci.2012.09.003. Epub 2012 Sep 13.
The evaluation of the efficiency with which the reactions involving nitrite proceed in mortadella and of the effect exercised on their kinetics by some variables (ingoing amount of sodium nitrite and temperature) is the purpose of this work. Kinetics parameters were calculated at each level of nitrite added (40, 70, 100 and 150 mg/kg) and at five temperature (55°, 60°, 65°, 70° and 72 °C). While the colour formation reaction is favoured by low activation energy, it becomes crucial to enable nitrite to proceed according to direct reduction thus preventing an increase in nitrate concentration as well as an excess of nitric oxide in the product. Kinetics data suggest that this scope is performed when the product achieves the temperature of 65 °C as fast as possible with an ingoing amount of sodium nitrite of 70 mg/kg.
本研究旨在评估亚硝酸钠在美乃滋中反应的效率，并研究一些变量（亚硝酸钠的添加量和温度）对其动力学的影响。在每个添加水平（40、70、100 和 150mg/kg）和五个温度（55°C、60°C、65°C、70°C 和 72°C）下计算动力学参数。虽然颜色形成反应有利于低活化能，但使亚硝酸钠按照直接还原进行至关重要，从而防止产品中硝酸盐浓度增加和过量的一氧化氮。动力学数据表明，当产品以 70mg/kg 的亚硝酸钠添加量尽快达到 65°C 的温度时，就可以达到这个目的。
