No abstract

The effect of some nitrite-reduced meat curing mixtures on the keeping quality of dry fermented sausage during ripening and storage was investigated by measuring certain physicochemical, microbiological and sensory changes in experimental sausage samples. The data showed that pH, color, residual nitrite level and sensory attributes (except taste) were affected by curing mixtures. The statistical analysis showed that curing mixtures which included 40-80 mg nitrite/kg, 3.6-14.4 mg betanin/kg, 10 g chitosan/kg and 2 g rosemary/kg (samples B and C) had the color, presumably flavor acceptability and oxidative stability and microbial quality which are imparted by nitrite.

For decreasing the use of nitrite in pastirma processing, five nitrite-reduced meat curing mixtures were used as replacements for 32%, 64% and 100% nitrite. The quantitative characteristics of the samples such as Physicochemical, microbial and sensory attributes were compared with the control (100% nitrite) during ripening and storage. The statistical comparison showed that curing mixtures which included sodium nitrite 80 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample B), sodium nitrite 80 mg/kg, betanin 3.6 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample D) and sodium nitrite 40 mg/kg, betanin 14.4 mg/kg, chitosan 10 g/kg and rosemary 2 g/kg (sample E) have the color, overall acceptability, oxidative and microbial stabilities which are imparted by nitrite.

No abstract

This study was carried out to examine the effect of dip treatment of different coatings of lactic acid, acetic acid, acetic + lactic, chitosan, lactic + chitosan or acetic + chitosan on the shelf life of vacuum-packed lout fish (Sciaena umbra) during chill storage assessed by chemical, microbiological and sensory parameters. The results revealed that the coated fillets presented a remarkable and significant reduction in thiobarbituric acid number "TBA" values compared to control samples during chill storage. In all coating treatments, the TBA values were found to be within the safe limit (35-40 mg) throughout the storage period. Trimethylamine "TMA" in the tested samples showed significant differences between all groups during storage period especially between the coated and uncoated control fillets. In this study, only the uncoated control samples reached spoilage limit after 16 days of storage; meanwhile all other coated samples were within the acceptable limit throughout the whole storage period. Moreover, it was obvious to notice that the most effective treatment was chitosan + acetic followed by chitosan + lactic and then chitosan. The use of chitosan +acetic and vacuum-packaging was found to be very efficient in extending the shelf life of fish fillets samples in the sensory point of view. Thus, vacuumpackaging in conjunction with a chitosan + acetic coating can be used safely to extend the shelf life of fish fillets up to 28 days at 4°C (±1).