Volume 15, Issue 84 (2019)
FSCT 2019, 15(84): 469-480 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Kabiri Samani F, Jahanbakhshian N, Khakbaz Heshmati M. Improvement and development of production processing of sausage and bacon by hurdle technology(aw, time of heating, nitrite). FSCT 2019; 15 (84) :469-480
URL: http://fsct.modares.ac.ir/article-7-12840-en.html
URL: http://fsct.modares.ac.ir/article-7-12840-en.html
1- Food science Department, Shahrekord branch Islamic Azad University, shahrekord, Iran.
2- Food Science Department, Shahrekord branch, Islamic Azad University, Shahrekord, Iran ,njahanbakhshian@yahoo.com
3- Food Science Department, Tabriz University
2- Food Science Department, Shahrekord branch, Islamic Azad University, Shahrekord, Iran ,
3- Food Science Department, Tabriz University
Abstract: (4419 Views)
In this study the herdel effects of heating time, basil seed mucilage and Sodium Nitrite during preservating time on qualitative characteristics of 40% sausage by RSM method were investigated in order to decrease using nitrite at sausage. At first section the effect of different herdels on qualitative characteristics of sausage including residual nitrite, color and the number of Clostridium Perfringens and texure were investigated. In the second part, the optimization and the validity of developed model were performed. The results indicated that by increasing nitrite, the residual nitrite amount increased and by increasing of preservation time the nitrite amount was decreased. Overall changes are influenced by nitrite amount, basil seed mucilage, and heating time. Chlorostidium number was influenced by nitrite square and preservation time, so that the lowest Clostridium Perfringens amount was acquired at the highest nitrite concentration. Also only effective parameter on the sausage texture was basil seed mucilage. By increasing of mucilage content hardness of sausage was decreased by optimization the amounts of 95.38 ppm nitrite, 0.76% basil seed mucilage, the heating time of 112.15 minute at the preservation time of (24 days) were selected- which this formula lead to decrease at about 30ppm of the added nitrite- based on Iran national standard. The theoretical and the experimental results were in great agreement so RSM could be used for modeling and optimization of such processes.
Article Type: Original Research |
Subject:
Food formulations
Received: 2017/10/29 | Accepted: 2019/02/15 | Published: 2019/02/15
Received: 2017/10/29 | Accepted: 2019/02/15 | Published: 2019/02/15
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |