The goal of this work was to compare the quality of traditionally cured meat products (with nitrite addition) and products cured using vegetable extract as a source of nitrate and a nitrate reducing starter culture. The meat batter of frankfurters was cured according to traditional method (direct addition of nitrite) and by alternative process with a vegetable extract (celery extract as a source of nitrate) and a nitrate reducing starter culture. The following measurements were taken: pH in meat batter and in the final product, parameters of colour by reflectance method, final yield after heat treatment and contents of residual nitrate and nitrite. Sensory properties of frankfurters were also investigated. It was stated that curing with celery extract as the source of nitrate (with addition of starter culture) resulted in 50% reduction of the level of residual nitrite. At the same time the method of curing did not have any effect on other characteristics of the final product quality.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_4_53.pdf
| MLA | Adamczak, Lech, et al. "Porównanie jakości kiełbas drobno rozdrobnionych peklowanych tradycyjnie i z wykorzystaniem preparatu warzywnego jako źródła azotanów V." Nauka Przyr. Technol. 4.5 (2010): #53. |
| APA | Lech Adamczak, Tomasz Florowski, Agnieszka Dąbkowska (2010). Porównanie jakości kiełbas drobno rozdrobnionych peklowanych tradycyjnie i z wykorzystaniem preparatu warzywnego jako źródła azotanów V. Nauka Przyr. Technol. 4 (5), #53 |
| ISO 690 | ADAMCZAK, Lech, FLOROWSKI, Tomasz, DąBKOWSKA, Agnieszka. Porównanie jakości kiełbas drobno rozdrobnionych peklowanych tradycyjnie i z wykorzystaniem preparatu warzywnego jako źródła azotanów V. Nauka Przyr. Technol., 2010, 4.5: #53. |
Lech Adamczak
Katedra Technologii Żywności
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159 C
02-787 Warszawa
Poland
e-mail: lech_adamczak@sggw.pl