Wplyw wybranych dodatkow funkcjonalnych oraz obrobki termicznej na ilosc nitrozoamin w szynce wolowej pasteryzowanej

• Autorzy: Rywotycki R
• Języki publikacji: PL

Abstrakty

EN

The aim of this study was the examination of what influence on the nitrozamines’ concentration in beef meat have the pasteurisation and combination of pasteurisation and the functional additives most often applied at industrial practice, such as: sodium chloride, sodium nitrite, polyphosphates, and sodium ascorbites. The nitrozamines (dimethyl-nitrozamine DMNA, diethyl-nitrozamine DENA) were extracted from the samples, distillated, concentrated under vacuum, and characterised throug gas chromatography using the Pancholy method. The results of the study demonstrate that the effective intensity of functional additives on volatile nitrozamines is related to the nitrite presence in the brine. A strong destructive activity of sodium ascorbite and sodium chloride against nitrozamines was determined, and a catalytic activity of polyphosphates in nitrozamines formation. The destructive activity of sodium ascorbate against nitrozamines formation was stronger than that of sodium chloride. The intensity of the activities of the technological additives is related to the sodium nitrite presence in the brine. When brine contains the nitrites, the destructive activity of sodium ascorbite and sodium chloride is smaller. Additionally, a strong destructive action of the pasteurisation treatment against nitrozamines was observed.

Słowa kluczowe

PL

dodatki funkcjonalne; szynka wolowa; przetworstwo; mieso wolowe; nitrozoaminy; obrobka termiczna; pasteryzacja; chlorek sodu; zawartosc nitrozoamin; azotyn sodu; askorbinian sodu

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 1998
• Tom: 54
• Numer: 08
• Opis fizyczny: s.554-558,tab.,bibliogr.

Twórcy

autor

Rywotycki R

• Akademia Rolnicza, , Al. Mickiewicza 24/28, 30-059 Krakow

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