| The effect of poultry meat (represented by mechanically separated turkey) and sodium tripolyphosphate on residual nitrite was studied in wieners used as a model system. It has been shown that wieners made with mechanically separated turkey (MST) retained more residual nitrite than other wiener groups. The use of sodium tripolyphosphate increased residual nitrite slightly. Wieners containing both MST and phosphate, or either MST or phosphate had higher pH values than the control group. A relationship between pH and residual nitrite was observed.Further investigation was undertaken to determine pH values of commercial wieners a comparison was made between commercial wieners containing poultry and those without poultry. Wieners containing poultry meat had higher pH values than non-poultry wieners (6.3 versus 6.0).The effect of poultry meat, initial nitrite concentration, and heat quantity (F) on residual nitrite level in wieners was studied at fixed pH using a response surface experimental design (RSD). This study indicated that increased amount of poultry meat in the formula resulted in a lower residual nitrite level at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a non-significant factor during longer storage. Differences in heat quantity had a significant effect on residual nitrite initially. Greater heat quantity decreased residual nitrite level. However, this effect disappeared during longer storage.The effect of sodium lactate, carrageenan, and konjac flour on residual nitrite level was investigated. Results indicated that addition of sodium lactate, carrageenan, and konjac to wiener formulations did not influence the residual nitrite level in finished product.Sensory attributes of wieners made with sodium nitrite and potassium nitrite were compared using a taste panel. This study indicated that there was no significant difference in sensory characteristics between wieners prepared with sodium nitrite or potassium nitrite. |
