Reference

Use of L-ascorbic acid and other antioxidants in the stabilization of beer

Use of L-ascorbic acid and other antioxidants in the stabilization of beer. Ttrajkovic, Jevrosima; Siler, Slavica; Baras, Josip (Zavod Biohem. Tehnol., Tehnol.-Metal. Fak., Belgrade, Yugoslavia). Hrana Ishrana, 18(7-8), 333-42 (Serbo-Croatian) 1977. CODEN: HRISAK. ISSN: 0018-6872. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) The mechanisms of the oxidn. of beer and of the antioxidant effect of ascorbic acid [50-81-7] are reviewed. Stabilization of Yugoslav beers was studied. Satisfactory results were obtained with 5-8 g ascorbate, 3-5 g ISONA [7378-23-6], or 2-4 g ISONA D [66253-90-5]/100 L beer.

Effect of nitrite and erythorbate on recovery of Clostridium perfringens spores in cured pork

Effect of nitrite and erythorbate on recovery of Clostridium perfringens spores in cured pork. Sauter, E. A.; Kemp, James D.; Langlois, B. E. (Dep. Anim. Sci., Univ. Kentucky, Lexington, Ky., USA). J. Food Sci., 42(6), 1678-9 (English) 1977. CODEN: JFDSAZ. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Fresh pork shoulders were boned and ground through a 12.7 mm plate, packed in 1-kg packages, frozen at -28.9°, and stored at -17.8° for 2 wk. The frozen pork samples were thawed for 24 h at 3°, than blended with a curing mixt. consisting of 6 parts of NaCl and 1 part sugar at a rate of 47.5 g/kg meat with Na erythorbate [7378-23-6] and NaNO2 added to give levels of 0, 183, 366, or 550 ppm erythorbate and 0, 50, 100, 150, or 200 ppm nitrite in the meat. The pork was then inoculated at the rate of 11 spores of Clostridium perfringens (UK92)/g, packed in qt jars (500 g/jar) and cured for 2 wk at 1-4° followed by 2 wk salt equalization at 12.8°. Enumeration for C. perfringens began at this time and continued on alternate wk during the 6-wk aging period. Recovery of C. perfringens spores was significantly reduced by NaNO2. After 4 wk, 80% of the inoculated, spores were recovered from samples with no added nitrite, whereas only about 1/3 of the spores were recovered from samples with the lowest level of NaNO2. Higher levels of nitrite and increased aging time reduced the no. of spores recovered. At 10 wk, recovery was 38.0, 12.0, 5.4, 3.6, and 0.9% of inoculated spores, resp., for 0, 50, 100, 150, and 200 ppm NaNO2. Na erythorbate had no significant effect on recovery of spores. Nitrite levels in the meat decreased rapidly with <60% of initial levels remaining after 24 h. Only about 10% of the initial concns. were present after 4 wk. Results generally were similar for survival of C. perfringens spores and for nitrite losses when ground pork samples were dry-cured in stockinettes and aged for the same time and at the same temp. as those cured in jars.