Redfield A L, Sullivan G A
Department of Animal Science, University of Nebraska, Lincoln 68583-0908.
Department of Animal Science, University of Nebraska, Lincoln 68583-0908
Poult Sci. 2015 Dec;94(12):3005-14. doi: 10.3382/ps/pev299. Epub 2015 Oct 13.
Deli-style turkey breast cured with pre-converted celery juice powder (CP) or sodium nitrite (SN) was manufactured with ingoing SN concentrations or equivalent of 0, 50, 100, 150, and 200 ppm. Cured and total meat pigment, salt, and water activity were measured on d 0; color, pH, and residual nitrite were measured on d 0, 7, 14, 21, 28, 35, and 42. Untrained panelists evaluated sensory traits of 50, 100, 150, and 200 ppm products. The interaction of nitrite concentration and source affected (P≤0.05) b*, pH, and residual nitrite values. Less ingoing nitrite and increased storage resulted in less (P≤0.05) residual nitrite in products. Sensory results suggested products made with 200 ppm nitrite from CP were less acceptable. Overall, CP and SN products were similar for several traits, but this study suggests that the inclusion of ingoing nitrite from CP may be limited to 100 ppm nitrite (0.46% addition) for acceptable deli-style turkey breast.
用预转化芹菜汁粉（CP）或亚硝酸钠（SN）腌制的熟食风格火鸡胸肉，其初始亚硝酸钠浓度或等效浓度分别为0、50、100、150和200 ppm。在第0天测量腌制肉和总肉色素、盐和水分活度；在第0、7、14、21、28、35和42天测量颜色、pH值和残留亚硝酸盐。未经培训的评审员对50、100、150和200 ppm产品的感官特性进行评估。亚硝酸盐浓度和来源的相互作用影响（P≤0.05）b*值、pH值和残留亚硝酸盐值。初始亚硝酸盐含量越低且储存时间越长，产品中的残留亚硝酸盐含量就越少（P≤0.05）。感官结果表明，用200 ppm来自CP的亚硝酸盐制成的产品较难被接受。总体而言，CP产品和SN产品在几个特性方面相似，但本研究表明，对于可接受的熟食风格火鸡胸肉，来自CP的初始亚硝酸盐添加量可能限制在100 ppm亚硝酸盐（添加量为0.46%）。
