• Corpus ID: 89307474

Der Einfluss des Gefrierens aud die Farbstabilität und den Restgehalt von Nitrit im gepökelten Schweinefleisch

@article{Sakata1995DerED,
  title={Der Einfluss des Gefrierens aud die Farbstabilit{\"a}t und den Restgehalt von Nitrit im gep{\"o}kelten Schweinefleisch},
  author={Ryoichi Sakata and Karl Otto Honikel and Hidetoshi Morita and Yukiharu Nagata},
  journal={Fleischwirtschaft},
  year={1995},
  volume={75},
  pages={917-919},
  url={https://api.semanticscholar.org/CorpusID:89307474}
}

• R. Sakata, K. Honikel, +1 author Yukiharu Nagata
• Published 1995
• Agricultural and Food Sciences
• Fleischwirtschaft

Pork loin meat was cured under aerobic and anaerobic conditions. The colour formation was promoted in anaerobically cured meat and the residual nitrite content was reduced. The anaerobically cured meat was frozen and thawed monthly, and the colour and residual nitrite were analyzed for the uncooked and cooked cured sample until 6 months of freezing. The aerobic samples have comparatively poor cured colour and they were not frozen. Colour forming ratio (CFR) did not decrease during frezing. With… 

Pork loin meat was cured under aerobic and anaerobic conditions. The colour formation was promoted in anaerobically cured meat and the residual nitrite content was reduced. The anaerobically cured meat was frozen and thawed monthly, and the colour and residual nitrite were analyzed for the uncooked and cooked cured sample until 6 months of freezing. The aerobic samples have comparatively poor cured colour and they were not frozen. Colour forming ratio (CFR) did not decrease during frezing. With heating, the CFR decreased slightly with the storage period of the cured meat. This tendency was in agreement with the nitrite content which also decreased with frozen storage. In the frozen meat cooked after curing, CFR was lower after a 3-month period of storage compared with the case of frozen cured meat which was then cooked. In a model solution, all of the myoglobin (Mb) was nitrosated at 20°C after 24 hours even under aerobic conditions. A small amount of Mb was oxidized when the nitroso-Mb (NOMb) solution was frozen and thawed. Formed NOMb was stable as long as 6 months of frozen storage, and a residual nitrite could not be detected after such a period of storage. The results indicate cured meat pigment appeared essentially to be stable during freezing