ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSIS

Abstract

ABSTRACT Hams treated with 2.5% salt and varying concentrations of sodium nitrite, butylated hydroxytoluene (BHT), and citric acid were evaluated by means of thiobarbituric acid (TBA) values, formation of fluorescent products, hexanal and 2,4‐decadienal, and sensory analyses. Results demonstrate that nitrite significantly reduces (p < 0.05) lipid oxidation in pork stored aerobically at 4°C. Meat treated with 0.02% BHT or 1000 mg/kg of citric acid also reduced TBA values, although these compounds were not as effective as 50 mg/kg of sodium nitrite. A significant relationship (p < 0.05) was established between off‐odor/flavor formation and both TBA values and the production of fluorescent products during the first 7 days of storage. However, the relationship between fluorescent products and off‐odors/flavors was not significant at 14 days. Significantly lower (p < 0.05) levels of hexanal and 2,4‐decadienal were found in meat treated with nitrite, BHT or citric acid compared to samples containing only salt.