아질산염 , 아스코르부산 및 소금의 첨가수준이 세절육 ( 細切肉 ) 의 특성에 미치는 영향 = Effects of Different Levels of Sodium Nitrite , Ascorbic acid and Sodium Chloride on Characteristics of Ground Meat

다국어 초록 (Multilingual Abstract)

This experiment was carried out to determine the effect of sodium nitrite, ascorbic acid and sodium chloride on the characteristics of ground meat model systems. The fresh pork was ground and mixed with or without sodium nitrite (0, 68, 136, 180 ppm), ascorbic acid (0, 545 ppm) and sodium chloride (0, 2.0, 3.5, 5.0%). The results obtained were summarized as follows. 1. The pH of all the samples was in the range of pH 5.5-6.1. Samples mixed with sodium nitrite had a lower pH than those mixed with salt alone. Samples with sodium nitrite or ascorbic acid (AS) had a pH lower than no added samples. 2. Nitrite was more rapidly decrease when ascorbate (545 ppm) was added. After 5 days of storage, 14-38% of the originally added nitrite remained in ascorbate free samples but only 2.2-2.9% remained in treated ascorbate samples, Residual nitrite was higher in the presence of large amounts of sodium chloride. 3. The color intensity of nitrite added samples increased in proportion to its concentration. An increase in color development with length of storage period also apparent. Especially, color intensity was superior in NaNO₂ (182 ppm)+AS (545 ppm) sample. 4. Inhibition of microbial growth did not appear to remarkably influence the concentrations of sodium nitrite or ascorbic acid. However, salt concentration had highly inhibitory effect on aerobic bacteria counts. 5. Samples with nitrite revealed a remarkable reduction in TBA number. Especially, NaNO₂ (182 ppm)+Salt (3.5%) and NaNO₂ (136 ppm)+Salt (3.5%) samples were noticeable retardation of the natural oxition. Salt alone concentrations promoted greater rate of rancidity development.