Foods 2020 Dec 15;9(12). Epub 2020 Dec 15.
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
The purpose of this study was to determine the possibility of reducing the amount of NaNO added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (a), selected pathogenic bacteria, nitrate and nitrite residues, -nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. Read More