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Effect of Sodium Chloride on Some of the Chemical Reactions of Sodium Nitrite in Cured Meat Taekyu Park Iowa State University

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Effect of Sodium Chloride on Some of the Chemical Reactions of Sodium Nitrite in Cured Meat Taekyu Park Iowa State University Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1984 Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat Taekyu Park Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Park, Taekyu, "Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat " (1984). Retrospective Theses and Dissertations. 8208. https://lib.dr.iastate.edu/rtd/8208 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This reproduction was made from a copy of a document sent to us for microfilming. While the most advanced technology has been used to photograph and reproduce this document, the quality of the reproduction is heavily dependent upon the quality of the material submitted. The following explanation of techniques is provided to help clarify markings or notations which may appear on this reproduction. 1.The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spHced into the film along with adjacent pages. This may have necessitated cutting througli an image and duplicating adjacent pages to assure complete continuity. 2. When an image on the film is obliterated with a round black mark, it is an indication of either blurred copy because of movement during exposure, duplicate copy, or copyrighted materials that should not have been filmed. For blurred pages, a good image of the page can be found in the adjacent frame. If copyrighted materials were deleted, a target note will appear listing the pages in the adjacent frame. 3. When a map, drawing or chart, etc., is part of the material being photographed, a definite method of "sectioning" the material has been followed. It is customary to begin filming at the upper left hand comer of a large sheet and to continue from left to right in equal sections with small overlaps. If necessary, sectioning is continued again-beginning below the first row and continuing on until complete. 4. For illustrations that cannot be satisfactorily reproduced by xerographic means, photographic prints can be purchased at additional cost and inserted into your xerographic copy. These prints are available upon request from the Dissertations Customer Services Department. 5. Some pages in any document may have indistinct print. In all cases the best available copy has been filmed. University Microfilms International 300 N. Zeeb Road Ann Arbor, Ml 48106 8505862 Park, Taekyu EFFECT OF SODIUM-CHLORIDE ON SOME OF THE CHEMICAL REACTIONS OF SODIUM-NITRITE IN CURED MEAT Iowa State University PH.D. 1984 University Microfilms Internstionâl 300 N. Zeeb Road, Ann Arbor, Ml 48106 Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat by Taekyu Park A Dissertation Submitted to the Graduate Faculty in Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Department: Animal Science Major; Meat Science Signature was redacted for privacy. I A' Chgrge bf Major Work Signature was redacted for privacy. For the Major Department Signature was redacted for privacy. For the Gr Iowa State University Ames, Iowa 1984 ii TABLE OF CONTENTS Page REVIEW OF LITERATURE 1 Introduction 1 Salt 2 Properties 2 pH 3 Water holding capacity and binding properties 3 Flavor 7 Oxidation 7 Health concerns for salt 9 Sodium Nitrite 10 Reactivity of nitrite in meat curing 10 pH effect on nitrite 12 Temperature effect on nitrite 15 Other factors influencing nitrite 18 Salt and Nitrite Interaction 26 OBJECTIVES OF THE STUDY 30 MATERIALS AND METHODS 31 Experimental Design 31 Meat and Formulation 31 Production 32 Experiment I (Control) 32 Experiment II (Reduction of Product pH) 33 Experiment III (Effect of Reductant) 34 Experiment IV (Different Internal Finishing Temperatures) 34 Experiment V (Effect of Muscle Type) 34 Chemical and Physical Analysis 35 pH 35 Salt 36 iii Pigment 36 Residual sodium nitrite 36 Product yield 37 Statistical Analyses 37 RESULTS AND DISCUSSION 38 Experiment I (Control) 38 pH 38 Salt 40 Cured color 40 Residual nitrite 47 Experiment II (Reduction of Product pH) 51 pH 51 Cured color 56 Residual nitrite 62 Experiment III (Effect of Reductant) 68 pH 68 Cured color 71 Residual nitrite 74 Experiment IV (Effect of Internal Finishing Temperature) 74 pH 74 Cured color 78 Residual nitrite 88 Experiment V (Effect of Muscle Type) 92 pH 92 Cured color 95 Residual nitrite 99 SUMMARY 102 CONCLUSIONS 104 BIBLIOGRAPHY 105 ACKNOWLEDGMENTS 118 iv LIST OF TABLES Page Table 1. Cooking schedule 33 Table 2. Formula: Experiment I (control) 33 Table 3. Formula: Experiment V (with turkey muscle) 35 Table 4, Effect of nitrite and salt on pH of a meat mixture 39 Table 5. Nitrite and salt effect on cured color of a meat mixture 42 Table 6. Effect of salt on the residual nitrite of a meat mixture 48 Table 7. Effect of nitrite, salt, and 1.5% GDL on pH 52 Table 8. Effect of nitrite, salt, and 0.2% GDL on pH 54 Table 9. Effect of nitrite, salt, and 1.5% GDL on cured color 57 Table 10. Effect of nitrite, salt, and 0.2% GDL on cured color 60 Table 11. Effect of nitrite, salt, and 1.5% GDL on residual nitrite 64 Table 12. Effect of nitrite, salt, and 0.2% GDL on residual nitrite 67 Table 13. Effect of nitrite and salt on pH of product without erythorbate 69 Table 14. Effect of nitrite and salt on cured color of product without erythorbate 72 Table 15. Effect of nitrite and salt on residual nitrite of product without erythorbate 75 Table 16. Effect of nitrite, salt and internal finishing temperature on pH 77 Table 17. Effect of nitrite, salt and internal finishing temperature on cured color 81 Table 18. Effect of internal finishing temperature on cooking yield 85 V Table 19. Effect of nitrite, salt and internal finishing temperature on residual nitrite 89 Table 20. Effect of nitrite and salt on pH of product with white muscle 93 Table 21. Effect of nitrite and salt on cured color of product with white muscle 96 Table 22. Effect of nitrite and salt on residual nitrite of product with white muscle 100 vi LIST OF FIGURES 1. Effect of salt and nitrite on pH of control product during storage 41 2. Salt content of products from various salt- nitrite formulations 45 3. Effect of salt and nitrite on nitrosyl heme pigment of control product during storage 46 4. Effect of salt and nitrite on residual nitrite of control product during storage 49 5. Effect of salt and nitrite on pH in products with 1.5% GDL during storage 53 6. Effect of salt and nitrite on pH in products with 0.2% GDL during storage 55 7. Effect of salt and nitrite on nitrosyl heme pigment in products with 1.5% GDL during storage 58 8, Effect of salt and nitrite on nitrosyl heme pigment in products with 0.2% GDL during storage 61 9, Effect of salt and nitrite on residual nitrite in products with 1.5% GDL during storage 63 10, Effect of salt and nitrite on residual nitrite in products with 0.2% GDL during storage 66 11 Effect of salt and nitrite on pH in products without reductant during storage 70 12 Effect of salt and nitrite on nitrosyl heme pigment in products without reductant during storage 73 13 Effect of salt and nitrite on residual nitrite in products without reductant during storage 76 14 Effect of salt, 156 ppm nitrite and internal finishing temperature on pH during storage 79 15 Effect of salt, 75 ppm nitrite and internal finishing temperature on pH during storage 80 vii Figure 16. Effect of salt, 156 ppm nitrite and internal finishing temperature on nitrosyl heme pigment during storage 82 Figure 17. Effect of salt, 75 ppm nitrite and internal finishing temperature on nitrosyl heme pigment during storage 83 Figure 18. Effect of salt, 156 ppm nitrite and internal finishing temperature on pigment conversion during storage 86 Figure 19. Effect of salt, 75 ppm nitrite and internal finishing temperature on pigment conversion during storage 87 Figure 20. Effect of salt, 156 ppm nitrite and internal finishing temperature on residual nitrite during storage 90 Figure 21. Effect of salt, 75 ppm nitrite and internal finishing temperature on residual nitrite during storage 91 Figure 22. Effect of salt and nitrite on pH in products with white muscle during storage 94 Figure 23. Effect of salt and nitrite on nitrosyl heme pigment in products with white muscle during storage 97 Figure 24. Effect of salt and nitrite on pigment conversion in products with white muscle during storage 98 Figure 25. Effect of salt and nitrite on residual nitrite in products with white muscle during storage 101 1 REVIEW OF LITERATURE Introduction Sodium chloride and sodium nitrite are two of the primary ingredients used for meat curing. Sodium chloride has been used for centuries as a flavoring agent and as a preservative, and has provided the main method for preserving meat in the past. Sodium chloride performs an additional function in the current production of processed meats and sausages by solubilizing muscle proteins. The dissolved protein assists in binding meat, moisture, and fat together, in the formation of desirable gel tex­ ture, and in increasing cooking yields.
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