肉製品中 亞窒酸根의 含量變化에 관한 硏究

• 영문명: Studies on changes in residual nitrite in meat products during storage
• 발행기관: 한국예방수의학회
• 저자명: Kwang Soon Shin(申光淳) Jonghoo Cho(趙鍾厚) Sok Namkung(南宮錫) Dae Woo Whang(黃大羽)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.3, No.1, 9~13쪽, 전체 5쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 1979.05.30

영문 초록

Residual nitrite content of ham and sausage during storage for various lengths of time were estimated. The results obtained were summerized as follows. 1. Residual nitrite levels of ham and sausage during refrigerated storage(storage temperature 5℃) were rapidly decreased by first storage day 8 but showed a significant increase by storage day 20 again and these products maintained these increased low levels for about 1 week. After storage day 26 all products showed decreasing residual nitrite levels by storage day 30. 2. Ham and sausage showed more rapid rates of decrease in residual nitrite during room temperature storage (30℃) than refrigerated storage, especially during the first 4 days of storage, and then ham had these low levels of residual nitrite for about 20 days of storage while sausage maintained these low levels for about 10 days. After storage days of these low levels of residual nitrite all products tested showed the trends of gradually increasing residual nitrite by the last of storage period 30 days.

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