EFFECT OF ADDING SMOKE-FLAVORING TO FRANKFURTERS ON NITRITE AND NITRATE LEVELS

Different concentrations of sodium nitrite, potassium nitrate or both together were used to prepare four standard solutions and four frankfu rter formulations. These were elaborated with and without the addition of 2 g/kg of a commercial solid smoke-flavouring preparation. Monitor ing of nitrite and nitrate residual levels in standard solutions store d at 3 degrees C showed that smoke-flavouring addition results in a de pletion of nitrite levels and/or reduction of nitrate to nitrite. In a much more complex system such as meat products, nitrite and nitrate, incorporated in the formulation separately or combined, were also rapi dly depleted when smoke-flavouring was added. (C) 1998 Elsevier Scienc e Ltd. All rights reserved.