Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages
ABSTRACTThe intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks)...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2244687 |
| _version_ | 1797202444310020096 |
|---|---|
| author | Suveena Jantapirak Kanithaporn Vangnai Titaporn Tumpanuvatr Weerachet Jittanit |
| author_facet | Suveena Jantapirak Kanithaporn Vangnai Titaporn Tumpanuvatr Weerachet Jittanit |
| author_sort | Suveena Jantapirak |
| collection | DOAJ |
| description | ABSTRACTThe intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks) on the residual nitrite, pigments, and curing efficiency of chicken sausages. The results indicated that the electrical conductivities of samples were sufficiently high for ohmic heating. The extension of frozen storage duration to 4 weeks could substantially lessen the residual nitrites in all sausage samples compared to less than 3 days of storage, particularly for the raw sausage. The total pigment, nitrosylhemochrome, and curing efficiency values of the normal-sodium nitrite sausages were considerably higher than their counterparts, especially for the samples heated at high temperatures. Almost all attributes of the sausages were rather similar among the three heating techniques. |
| first_indexed | 2024-03-11T18:19:49Z |
| format | Article |
| id | doaj.art-1c2f75406a714dd7aaedeb44d33b6bc5 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:03:32Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-1c2f75406a714dd7aaedeb44d33b6bc52024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012612186220010.1080/10942912.2023.2244687Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausagesSuveena Jantapirak0Kanithaporn Vangnai1Titaporn Tumpanuvatr2Weerachet Jittanit3Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandABSTRACTThe intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks) on the residual nitrite, pigments, and curing efficiency of chicken sausages. The results indicated that the electrical conductivities of samples were sufficiently high for ohmic heating. The extension of frozen storage duration to 4 weeks could substantially lessen the residual nitrites in all sausage samples compared to less than 3 days of storage, particularly for the raw sausage. The total pigment, nitrosylhemochrome, and curing efficiency values of the normal-sodium nitrite sausages were considerably higher than their counterparts, especially for the samples heated at high temperatures. Almost all attributes of the sausages were rather similar among the three heating techniques.https://www.tandfonline.com/doi/10.1080/10942912.2023.2244687Emerging technologyfrozennitriteohmic heatingsausage |
| spellingShingle | Suveena Jantapirak Kanithaporn Vangnai Titaporn Tumpanuvatr Weerachet Jittanit Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages International Journal of Food Properties Emerging technology frozen nitrite ohmic heating sausage |
| title | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages |
| title_full | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages |
| title_fullStr | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages |
| title_full_unstemmed | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages |
| title_short | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages |
| title_sort | effects of heating method temperature initial nitrite level and storage time on residual nitrite pigments and curing efficiency of chicken sausages |
| topic | Emerging technology frozen nitrite ohmic heating sausage |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2244687 |
| work_keys_str_mv | AT suveenajantapirak effectsofheatingmethodtemperatureinitialnitritelevelandstoragetimeonresidualnitritepigmentsandcuringefficiencyofchickensausages AT kanithapornvangnai effectsofheatingmethodtemperatureinitialnitritelevelandstoragetimeonresidualnitritepigmentsandcuringefficiencyofchickensausages AT titaporntumpanuvatr effectsofheatingmethodtemperatureinitialnitritelevelandstoragetimeonresidualnitritepigmentsandcuringefficiencyofchickensausages AT weerachetjittanit effectsofheatingmethodtemperatureinitialnitritelevelandstoragetimeonresidualnitritepigmentsandcuringefficiencyofchickensausages |