Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastirma during the storage period

Abstract

Our aim was to determine the effect of using sodium and potassium nitrate on residual nitrate and nitrite levels of pastirma and to compare degradation of these curing agents. For this purpose, longissimus dorsi muscules were used, and three different groups were formed during salting. The first group (control) was salted only with NaCl at 10% proportion of meat weight. In the second and third group, sodium nitrate and potassium nitrate were added to the salt at 0.1% proportion of meat weight, respectively. After production process of about twenty days, pastirama samples were stored at 4±1 °C in vacuum package for 60 days. During the storage period residual nitrate and nitrite contents were examined. Residual nitrate and nitrite contents of pastirma samples were determined to be 51.66-203.08 ppm, 22.13-51.06 ppm on the first day of storage and 25.53-38.80 ppm, 3.20-9.51 ppm on the 60 th day of storage, respectively. Residual nitrate and nitrite contents of the third group cured with potassium nitrate were...