Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 209 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035325

Influence of sodium nitrite on quality characteristics of cured Tan mutton during storage

  • YANG Shihu ,
  • LIU Guishan ,
  • ZHANG Yuanlyu ,
  • WU Di ,
  • WANG Yanyao ,
  • GUO Mei
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  • (School of Food & Wine, Ningxia University, Yinchuan 750021, China)

Received date: 2023-03-01

  Revised date: 2023-04-17

  Online published: 2024-07-12

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Abstract

To analyze the influence of amounts of sodium nitrite (0, 50, 100, 150 mg/kg) on the storage quality of Tan mutton, the color, pH value, cooking loss, thiobarbituric acid reactive substances (TBARS), metmyoglobin content, and sensory changes of cured Tan mutton after storage at (4±1) ℃ for the 0, 3rd, 6th, 9th, 12th and 15th day were measured.Results showed that with the increase of sodium nitrite addition, the sensory quality of cured Tan mutton was improved during storage.Compared with the control group, at the 15th day of storage, the a* value increased (P<0.05), L* and b* values decreased, the cooking loss did not change significantly, pH value, metmyoglobin content, and TBARS value decreased by 0.77%, 12.91%, and 8.24%, respectively in the samples added with 100 mg/kg sodium nitrite.The correlation analysis showed that there was a highly significant correlation (P<0.01) between sodium nitrite addition and a*, L*, and b*, and there was also a certain correlation between other physiological indicators.In general, the addition of sodium nitrite can increase the color of Tan mutton and effectively slow down the oxidation of fat and protein.Therefore, from the health perspective, the addition of 100 mg/kg of sodium nitrite to cured Tan mutton could improve the quality of Tan mutton to a certain extent, which would provide a theoretical basis for the deep processing of Tan mutton products.

Key words： Tan mutton; sodium nitrite; quality characteristics; correlation analysis

Cite this article

YANG Shihu , LIU Guishan , ZHANG Yuanlyu , WU Di , WANG Yanyao , GUO Mei . Influence of sodium nitrite on quality characteristics of cured Tan mutton during storage[J]. Food and Fermentation Industries, 2024 , 50(11) : 209 -215 . DOI: 10.13995/j.cnki.11-1802/ts.035325

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