DEVELOPMENT OF A PRACTICAL METHOD FOR PROCESSING OF NITRITE-FREE HOT DOGS WITH EMPHASIS ON EVALUATION OF PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF THE FINAL PRODUCT DURING REFRIGERATION

作者：Tahmouzi Saeed; Razavi Seyed Hadi^*; Safari Mohammad; Emam Djomeh Zahra

来源：Journal of Food Processing and Preservation, 2013, 37(2): 109-119.

DOI：10.1111/j.1745-4549.2011.00626.x

This study investigated the effects of natural agents (celery powder [CP], sodium lactate [SL] and Staphylococcus carnosus[SC] isolate no. 953) on physico-chemical and microbiological properties in nitrite-free hot dogs during 60 days storage at 4C. Hot dogs containing CP (0.9%), SL (6%) and SC (4xlo8 viable cfu/g=0.13%) had 0.1ppm residual nitrite after 60 days. No differences in textural properties were observed among the treatments. Aerobic plate count increased at the storage period. Samples containing CP (0.9%) and SL (6%) had no Clostridium perfringens during the storage. In this study, proportionate relationship was observed between nitrate reductase and nitrite reductase activity of SC. At the completion of storage, consumer sensory evaluation was evaluated. The results indicated that CP or SL can be incorporated into hot dogs to effectively improve taste. PRACTICAL APPLICATIONS Hot dog is a well-known processed meat product. In this study, the effect of three natural ingredients and storage time on some properties of Iranian hot dogs was studied. Because nitrite in the hot dog recipe has lead to health problems (such as cancer), using natural ingredients (celery, sodium lactate and Staphylococcus carnosus) as nitrite alternatives may have important benefits for consumers. Therefore, findings reported in this study provide useful results to be used by meat product manufacturers in the design of nitrite-free sausage processing and may increase market share of hot dogs.

• 出版日期2013-4