Reference

Effect of decreased nitrite and nitrate levels on dry sausage properties

Effect of decreased nitrite and nitrate levels on dry sausage properties. Puolanne, Eero (Inst. Fleischtechnol., Univ. Helsinki, Helsinki, Finland). J. Sci. Agric. Soc. Finl., 49(1), 1-106 (German) 1977. CODEN: MAAIAM. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The effects of adding less nitrite and nitrate on the properties and ripening of dry sausage were investigated to ascertain the min. amts. of additives necessary for the prodn. of sausage that is safe with regard to both technol. and pathogenic bacteria. The sausages were prepd. with starter cultures (Duploferment 66) or with glucono-.delta.-lactone (GdL) [90-80-2]. Preliminary expts. showed that a uniform lasting color was obtained with 25 ppm NaNO2 or 50 ppm KNO3; however, the addn. of <100 ppm nitrite or 125 ppm nitrate caused the pH to drop too low because of overly rapid growth of bacteria. Dropping the ripening temp. from 26 to 18.degree. caused slower redn. of nitrate and a higher final pH. Using GdL and lowering the addn. of nitrite from 200 to 100 ppm, had no significant effect on the aroma, taste, or surface color, phys. or microbiol. properties or on the growth of Salmonella senftenberg. When using starter cultures these properties were not influenced by lowering the addn. of nitrate from 300 to 150 ppm or replacing the nitrate with 50 ppm NaNO2 and 75 ppm KNO3. The residual nitrite content was accounted for by 10-15 ppm NaNO2; the residual nitrate content, however, in GdL sausages was 3-5-fold that in sausages contg. starter culture. In all of the expts. the residual nitrite content did not decrease further once the pH had reached 5.0. This turning point in nitrate redn. came at pH 5.2-5.3. From the point of view of technol. and health, safe dry sausage can be prepd. with 100 ppm NaNO2 or 150 ppm KNO3, or a mixt. of 50 ppm NaNO2 and 75 ppm KNO3. A condition for lowering the amts. of nitrite or nitrate is, however, that GdL and (or) starter culture be used at the same time. Using these ensures a sufficiently rapid drop in pH to the desired value (pH 5.3-4.8).

Food product comprising finely divided dehydrated food dispersed in a thermostable, chemically solidified gel

Food product comprising finely divided dehydrated food dispersed in a thermostable, chemically solidified gel. (Unilever N. V., Neth.). Belg. BE 836194 2 Jun 1976, 14 pp. (Unavailable). (Belgium). CODEN: BEXXAL. CLASS: IC: A23L. PRIORITY: GB 74-52495 4 Dec 1974. DOCUMENT TYPE: Patent CA Section: 17 (Foods) The title food may be prepd. from a variety of sep. foods. For example, 1 kg carrots, cleaned sliced and steamed 15 min, is mixed with 400 mL H2O and 1 kg of the mixt. added to .sigma.-gluconolactone [90-80-2] 40, sucrose [57-50-1] 8, alginate F374 [62683-30-1] 10, CM-cellulose [9004-32-4], and carrot aroma 1.5 g. After mixing for 3 min, 10 g of soybean protein is added as forming agent, the mixing continued for 1 min, then whipped for 1 min and a suspension of 8 g CaCO3 in 300 mL H2O was added, and whipping continued 30 sec longer. The mixt. is spread out on a platter, allowed to gel for 30 min, cut, and dried at 70.degree. for 4 h. The dehydrated product has .apprx.10% H2O and, when added to boiling H2O, was reconstituted in <1 min.