Residual nitrite and nitrate levels of frankfurters along with their shelf-life

摘要

Nitrite and nitrate levels of vacuum-packaged frank- furters from four commercial brands were tested over 145 days' storage at 3 deg.C. the use of both curing salts, KNO_3 and NaNO_2, was indicated by only two manu- Fracturers on the label. However, nitrate levels from 36 To 88 mg KNO_3/kg were also found in those where only Nitrite was mentioned among the ingredients. A good Correlation between nitrite and nitrate levels and sto- Rage time was shown by multiple linear regression Analysis. The results obtained were compared with Those from frankfurters prepared in a pilot plant with Different concentration of NaNO_2, alone or combined With 200 mg KNO_3/kg.