Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 7, Pages 4342-4350Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-014-1460-1
Keywords
Hot dog; Nitrite; Annatto; Cochineal; Colour; Sensory analysis
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Funding
- Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica (I+D+I) [AGL 2011-29644-C02-01, AGL2008-04892-CO3-01, AGL2010-19515/ALI]
- Consolider-Ingenio CARNISENUSA, Ministerio de Ciencia y Tecnologia [CSD2007-00016]
- University of Tehran
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This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P<0.05) residual nitrite (88.7 mg/kg) than the samples without added nitrite (23-24 mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.
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