EFFECT OF SODIUM NITRITE CONCENTRATION AND PACKAGING CONDITIONS ON COLOR STABILITY AND RANCIDITY DEVELOPMENT IN SLICED BOLOGNA

Abstract

ABSTRACT Color stability and shelf life of sliced bologna made with various nitrite levels and packaged with different films and vacuum levels have been studied. A maximum (686–737 mm Hg) initial vacuum levels combined with fiims of low oxygen permeability (7.0 ml/m 2 /24 hr or less) had higher color scores, greater cured pigment conversion and lower TBA numbers. A lower nitrite concentration (50 ppm) was possible while maintaining product characteristics if good barrier films (less than 7.0 ml oxygen/m 2 /24 hr) and high initial vacuum levels (686–737 mm Hg) were used.