肉製品の塩漬に関する研究-III : 肉製品中の硝酸根および亜硝酸根残存量

概要

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Cured meats processed with added nitrate, nitrite or raw spices containing nitrate were investigated in relation to meat color development and the residual N03 and NO2- when reducing agents such as ascorbic acid and cysteine were present. The residual N02- level in cured meats was also studied, taking into account the interference of reducing agents with N02- determination. 1) The residual NO2- decreased remarkably and a high development of cured meat color was observed in the presence of reducing agents. 2) Soaking whale meat in water to remove blood before curing accelerated the color develop-ment of cured meat but also resulted in a relatively high residual N02 level unless reducing agents were used with nitrate or nitrite. 3) Although low N03 levels were detected in meat products processed without the addition of nitrate, further experiments are necessary to clarify where this N03- is derived from. 4) High amounts of N03- were found in several raw spices. There was a high develop-ment of cured meat color on addition of raw spices, such as raw celery juice, in the presence of ascorbic acid.
公益社団法人日本水産学会の論文