Effects of High Pressure Treatment on Cured Colour Development and Residual Nitrite Level in Model System

• 영문명: Effects of High Pressure Treatment on Cured Colour Development and Residual Nitrite Level in Model System
• 발행기관: 한국축산식품학회
• 저자명: Hong, Geun-Pyo Park, Sung-Hee Kim, Jee-Yeon Ko, Se-Hee Lee, Sung Min, Sang-Gi
• 간행물 정보: 『학술대회논문집』2006년도 정기총회 및 제37차 춘계 국제학술발표대회, 325~328쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2006.05.31

영문 초록

In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.

목차

Introduction

Materials and Methods

Results and Discussion

Summary