EFFECTS OF ANKA RICE, NITRITE, AND PHOSPHATE ON WARMED-OVER FLAVOR AND PALATABILITY CHARACTERISTICS IN ROAST BEEF

Authors
CHENG JH OCKERMAN HW
Citation
Jh. Cheng et Hw. Ockerman, EFFECTS OF ANKA RICE, NITRITE, AND PHOSPHATE ON WARMED-OVER FLAVOR AND PALATABILITY CHARACTERISTICS IN ROAST BEEF, Meat science, 49(1), 1998, pp. 65-78
Citations number
20
Categorie Soggetti
Food Science & Tenology
Journal title
Meat science → ACNP
ISSN journal
03091740
Volume
49
Issue
1
Year of publication
1998
Pages
65 - 78
Database
ISI
SICI code
0309-1740(1998)49:1<65:EOARNA>2.0.ZU;2-O
Abstract
Effects of anka rice, nitrite, and phosphate used in surface curing of roast beef on chemical analysis, lipid oxidation, sensory evaluation, physical measurements, and microbial growth after refrigerated storag e were studied TBA values indicated that nitrite retarded lipid oxidat ion and inhibited development of warmed-over flavor; however, anka ric e had a flavor masking effect on oxidation, and phosphate did not impr ove physical measurements due to surface curing but slightly inhibited oxidation. There was a synergistic effect among anka rice, nitrite, a nd phosphate in some measurements. (C) 1998 Elsevier Science Ltd. All rights reserved.