INFLUENCE OF CURING INGREDIENTS AND STORAGE TIME ON THE QUALITY OF PREBLENDED SAUSAGE MEATS AND FRANKFURTERS

Abstract

ABSTRACTS Meats were refrigerated up to 4 days with different salt levels, with and without sodium nitrite and sodium isoascorbate. Franks manufactured from these meats were evaluated during shelf life. Taste testing indicated that frankfurter desirability decreased with meat storage. Salt at 1.5% was effective in inhibiting bacterial growth and caused less rancidification than 3% salt. Franks prepared from meats containing salt and cure remained satisfactory. Cured pigment conversion and residual nitrite levels in finished products were marginally reduced by preblending compared with conventionally prepared product. Sodium isoascorbate addition reduced residual nitrite. Frankfurter stability, measured by weight change during water cooking, was not affected by preblending meats with salt.