Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria During Storage at 3°C and 25°Ct

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Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°Ct

CHIA-CHERNG HUANGI* and CHIN-WEN LIN2

IDepartment of Animal Products Technology, Taiwan Livestock Research Institute, Hsin-Hua, Tainan, Taiwan, R.O.C.; and 2Department of Animal Science, Downloaded from http://meridian.allenpress.com/jfp/article-pdf/58/11/1227/1659750/0362-028x-58_11_1227.pdf by guest on 30 September 2021 National Taiwan Unil'ersity, Taipei, Taiwan, R.O.C.

(MS# 94-304: Received 22 December 1994/Accepted 30 April 1995)

ABSTRACT the use of lactic acid bacteria in the manufacture of fermented To develop the utilization of lactic acid bacteria in Chinese- meat products has become prevalent in various European and style sausage, Lactobacillus plantarwn and a commercial culture American countries (12, 32). (DS-66) were used as a starter cultures for manufacturing Chinese- Most recent research concerning the quality of Chinese- style sausage. The products were vacuum packaged and stored at style sausage has been aimed at packaging methods or study- 3 or 25°C. The results showed that the pH value and residual sodium ing for residual sodium nitrite (8,29,30,52). Because the meat nitrite of the sausage significantly declined as storage time increased ingredients in Chinese-style sausage are blended by mincing, (P< 0.05). However, the thiobarbituric acid (TBA) and volatile base the initial polulation of bacteria tends to be relatively high (29, nitrogen (VBN) values gradually increased as storage progressed. 52). and therefore microbial contamination during processing Lactic acid bacteria propagation increased rapidly during the initial has a relatively serious effect on quality. storage time and then decreased slightly after 4 weeks of storage. The Very few studies have been reported on the use oflactic acid sausage inoculated with one of the starter cultures had a lower pH bacteria in the production of Chinese-style sausage. There have value and could suppress the TBA and VBN values, dissipating that the residual sodium nitrite, and could inhibit spoilage bacteria during the been previous reports use of lactic acid bacteria in storage time. processing of Chinese-style sausage may contribute to im- proved quality of the products (23). The objective of this study Key words: Sausage (Chinese-style), pork, lactic acid bacteria, was to investigate the effects on the growth of microorganisms quality, starter cultures and changes inthe pH, thiobarbituric acid (TBA) values, volatile base nitrogen (VBN) and residual sodium nitrite during storage Chinese-style sausage is one of the traditional meat of Chinese-type sausage inoculated with lactic acid bacteria. products of China. where it is a popular food with a unique flavor. This is a type of semidry sausage (47) or short-time MATERIALS AND METHODS fermented sausage (24). Chinese-style sausage differs from Preparation of Chinese-style sausage Western-type fermented sausages in ingredients, manufac- For each of three replications, 4 fresh boneless hams of pork turing process, bacterial ecology, and flavor (18), and since it were purchased from a local market on the day of preparation and is made by traditional methods that have been handed down trimmed of all subcutaneous fat and connective tissue. The ham was over generations, the product quality is frequently inconsis- coarsely ground though a 16-mm plate and the pork back fat was diced tent. Furthermore, because there has been no standardization into 0.6- to 0.8-cm3 cubes. The appropriate meat sample for each of manufacturing formulas, there have been very few ad- treatment of 8 kg meat was randomly removed from this ground meat vances or improvements made. (80% ham and 20% pork back fat) and mixed with ingredients to give a mixture containing 1.8% salt, 100 ppm sodium nitrite, 0.15% The use oflactic acid bacteria in fermented sausage may sodium polyphosphate, (polyphosphate-2B, Takade Co., Japan), not only improve quality, but also improve flavor and color, 8% sucrose, 0.5% sodium glutamate, and 0.3% spices. The starter reduce curing time (1, 15, 21, 33, 48, 49), and inhibit cultures (about 106 cells per g of meat) with 5% cold sterile saline the growth of populations of microorganisms and the produc- buffer were added and the meat was thoroughly mixed'again and tion of enterotoxins (2, 10, 20, 28, 38). Because of this, then cured at 2°C for 24 h. The cured meat was stuffed into casings fermentation by lactic acid bacteria can playa very important (Devro edible collagen casings, ~ 22 mm, U.S.A.) and dried at 45°C role in maintaining the flavor, quality, and sanitary condition in a forced-air oven (Type-BT2, Chung-Chuan Co., Taiwan) at of such fermented meat products. Therefore, in recent years 75% RH for 6 h. Each of the 400 g sausages was vacuum packaged and stored at 3 or 25°C (Precision Scientific Model815, U.S.A.) for 'Contribution no. 645 from the Taiwan Livestock Research Insti- 0, 1,2,3,4,5,6,7, and 8 weeks to investigate microbial growth and tute. changes in quality of the products during the storage period.

JOURNAl. OF FOOD PROTECTION, VOL 58, NOVEMBER 1995 1228 HUANG AND LIN

Preparation of lactic acid bacteria TABLE 1. The pH value of Chinese-style sausage inocu- Lactobacillus plantarum CCRC 12327 (from FIRDI, Taiwan) lated with lactic acid bacteria during storage at 3°C and Duploferment special-66 (DS-66) (from Rudolf Muller & Co., Germany) were inoculated in separate samples as starter cultures for pH Value" the production of sausage. Time No inoculum Inoculum Inoculum Sausage samples which were not inoculated with a starter (weeks) (control) L. Plantarul11 DS-66 culture served as controls. The starter culture was subcultured twice in DeMan-Rogosa-Sharp (MRS) broth (pH 6.5; Merck) at 30°C for 0 6.27 ± 0.02AB 6.16 ± 0.03' 6.18 ± 0.02' 18 hand 1ml of the culture (diluted in 50 ml of sterile saline buffer) I 6.27 ± 0.04AC 6.17 ± 0.03K 6.19 ± 0.04'c was inoculated in I kg of meal (the lactobacilli [LAB] counts were about 106 colony-forming units [CFU]/g of meat). 2 6.22 ± 0.02'D 6.11 ± 0.06'c 6.18 ± 0.04'D 3 6.25 ± 0.04'£ 6.07 ± 0.07' 6.10 ± 0.04" Chemical analysis 4 6.07 ± O.07Af 5.96 ± 0.08'D 6.11 ± 0.03" The pH value was measured with a pH meter (Orion Res. Inc., 5 6.16 ± 0.09AFX 5.84 ± O.l6BCDF 6.06 ± 0.07\£Y EA-940, U.S.A.) and the sodium nitrite level was determined accord- ncDF B Downloaded from http://meridian.allenpress.com/jfp/article-pdf/58/11/1227/1659750/0362-028x-58_11_1227.pdf by guest on 30 September 2021 ing to Ockerman (41). 6 5.96 ± 0.15 5.95 ± 0.08'D 5.87 ± 0.18 £ Thiobarbituric acid (TBA) values were determined using the 7 5.94 ± 0.18BDF 5.88 ± O.13'D 5.92 ± 0.14·KE distillation method of Tarladgis et al. ()I) and as described by 8 5.89 ± 0.18BF 5.83 ± 0.14BD 5.91 ± O.IIKE Ockerman (41). A K value of7.29 was experimentally obtained and results were expressed as mg of malonaldehyde per kg of sample. a The mean ± SE of the pH value for each treatment is the Volatile base nitrogen (VBN) was measured by Conywey's method average of 3 replications. (39). b Numbers bearing different letters within the same column (a, b, c, d, e, f) and row (x, y) are significantly different Microbiological examination (P < 0.05). A IO-g sample of the sausage was aseptically removed and mixed in a stomacher lab blender (model #400, Seward Medical) possibly due to the formation of ammonia by bacterial decom- with 90 ml of sterile saline buffer for 3 min. One ml of homogenate sample was aseptically diluted stepwise though a series of tubes position of proteins at the end of storage. For 25°C storage, the containing 9 ml of sterile saline buffer. Appropriate diluents of each pH of the products with starter cultures were all lower than sample tube were placed on the following media. LAB counts were without cultures (P< 0.05), and the pH after inoculation with determined by using MRS agar (pH 5.4; Merck) and incubating at L. plantarum was lower than that of the other cultures, also. 30°C for 48 h (27). Micrococci were determined by using plate count These results were similar to those of Bartholomew and agar (Difco) supplemented with 10% NaCI and incubating at 30°C Blumer (4), who reported that ham products inoculated with for 48 h (50). Crystal violet tetrozolium chloride (CVT) agar (Difco) L. plantarum led to the greatest acid production and lowest pH plates for gram-negative bacteria were incubated at 30°C for 48 h value. It was apparent that a decrease in pH during storage was (44). Vogel Johnson agar plates for staphy lococci were incubated at closely tied to the proliferation oflactic acid bacteria and their 35°C for 48 h (11). Pseudomonas agar ( Difco ) for Pseudomonas capacity for fermentation. During refrigerated storage at low were incubated at 25°C for 48 hand desoxycholate agar (Difco) temperatures, the pH value changed slowly. However, a plates for coliforms were incubated at 30°C for 24 h (5, 11).

Statistical analysis Data were analyzed by analysis of variance with the Linear TABLE 2. The pH value of Chinese-style sausage inocu- Models Procedure of the SAS package (46). Comparison of treat- lated with lactic acid bacteria during storage at 25°C ment means was based on Duncan's multiple range test. All the pH Value" experiments were replicated 3 times. Time No inoculum Inoculum Inoculum RESULTS AND DISCUSSION (weeks) (control) L. Plantarul11 DS-66 pH changes 0 6.27 ± 0.02" 6.16 ± 0.03' 6.18 ± 0.02' The sausage was dried at 45°C for 6 h, vacuum packaged 1 5.09 ± 0.06BX 4.58 ± 0.078Y 4.77 ± 0.04BY and stored at 3 or 25°C. During storage at 3°C, the pH value 2 4.66 ± O.Q2c 4.42 ± 0.048C 4.68 ± 0.028 of the sausage was relatively stable and slowly decreased with 3 4.42 ± O.13CF 4.22 ± O.13c 4.32 ± O.llc the longer storage time (Table 1). After 6 weeks of storage, the DF D c pH decreased from an initial level of 6.21 to 5.93 (P< 0.05), 4 4.34 ± 0.06 4.22 ± 0.08 4.21 ± 0.08 EF and the pH of the starter culture group was lower than the pH 5 4.14 ± 0.14 4.00 ± 0.16D 4.09 ± O.ISC of sausages without added culture. The subsequent decrease 6 4.19 ± 0.11 EF 4.06 ± O.13D 4.14 ± O.13c in pH was proportional to the increase in the number oflactic 7 4.34 ± 0.03EF 4.11 ± 0.09D 4.19 ± 0.06c acid bacteria during the storage time. The sausage inoculated 8 4.28 ± 0.04" 4.08 ± O.llD 4.13 ± O.07c with Lactobacillus plantarum showed a slight difference in pH from the other group. a The mean ± SE of pH value for each treatment is the After storage at 25°C, the pH changes were as shown in average of 3 replications. Table 2. After a week of storage, the pH in the sausage b Symbols bearing different letters within the same column decreased rapidly (P< 0.0 1), and after 6 weeks, there appeared (a, b, c, d, e, f) and row (x, y) are significantly different a slight increase in the pH with the length of storage. This was (P < 0.05).

JOURNAL OF FOOD PROTECTION, VOL. 58, NOVEMBER 1995 LACTIC ACID BACTERIA IN CHINESE-STYLE SAUSAGE 1229 decreased pH plays an important role in suppressing bacteria. sausage to 108 CFU/g. However, bacteria in the control group Gill and Newton (16) point out that when the pH reaches 5.5, also increased from 105 CFU/g to 107 to 108 CFU/g. After 4 it is possible to partially inhibit such psychrotrophic gram- weeks, there was a gradually decreasing trend in the bacterial negative bacteria as Enterobactereaceae, Moraxella, numbers, identical to that seen in the sausage stored at 3°e. Aeromonas, Acinetobacter, and Flavobacterium. However, micrococci, staphylococci, Pseudomonas, gram- negative bacteria and coliforms all decreased with an increas- Bacterial growth ing length of storage. After the 6-week storage, Pseudomonas, Populations of bacteria in the sausage during storage time gram-negative bacteria, and coliforms in particular showed a are shown in Tables 3 and 4. After 2 to 4 weeks storage at 3°C, suppression of growth and vitality. It was apparent that the the starter culture group of sausages showed an increase in starter-culture group showed superior bacterial suppression lactic acid bacteria from an initial 106 CFU /g of meat to 107 effects compared to the control group. This shows that the CFU/g. An increase from 105 CFU/g to 106 CFU/g was seen rapid proliferation of lactic acid bacteria and decline in pH in the control group. With longer storage, the number of (Table 2) could inhibit the growth of undersirable bacteria. bacteria gradually decreased. Numerous lactic acid bacteria in These results were identical with those reported by the meat ingredients of Chinese-style sausage can cause Marangkey et al. (35) and Darmadji et al. (11). Research has Downloaded from http://meridian.allenpress.com/jfp/article-pdf/58/11/1227/1659750/0362-028x-58_11_1227.pdf by guest on 30 September 2021 fermentation when there is a protracted storage period (22, 29, shown that the inhibition of gram-negative bacteria by lactic 54 ), which can explain the presence and growth oflactic acid acid bacteria was possibly due to the production of suppres- bacteria in sausage of the control group. However, the growth sion factors or substances with antibiotic effects (45), and of micrococci and staphylococci in the sausage in 3°C storage under these conditions, there was also the capability to sup- was no different from both sausages with an inoculation press staphylococci (17). The dissipation of Pseudomonas starter and those without a starter culture. The count of was possibly caused by hydrogen peroxide (11), because bacteria in the starter culture group was slightly lower than fermentation by lactic acid bacteria leads to production and that in the one without a culture. Pseudomonas and coliforms accumulation of lactic acid and a decrease in pH (43). had already changed after 1 week and this should be noted. The acid environment of fermented meat products plays This was similar to the findings of Marangkey et al. (35), who a significant role in stressing and injuring Escherichia coli reported that in beef patties inoculated with lactic acid bacteria (14). Bacus (2) also points out that when fermentation by and incubated at a low temperature (5°C), there was weak lactic acid bacteria inhibited spoilage bacteria, rapid decom- suppression of spoilage bacteria, but after 52 h of incubation, position of sugars in the meat produced lactic acid, causing the there was suppression of gram-negative bacteria. pH to quickly drop, which produces antibacterial activity. When the sausage was stored at 25°C, bacterial growth However, during low-temperature storage, there was an iden- showed a marked transformation: lactic acid bacteria in the tical supression of gram-negative bacteria, but without a starter-culture group rapidly increased from 106 CFU/g of noticeable drop in pH. Possibly besides pH there are other

TABLE 3. Growth of bacteria in Chinese-style sausage inoculated with lactic acid bacteria (LAB) during storage at JOC Time Bacteria (log CFU/g of sausage) (weeks) Treatment LAB Micrococci Staphylococci Pseudomonas Gram-negative Coliforms

Contro]A 5.39 5.79 5.20 5.52 6.17 4.74 0 L. pH 6.5] 5.32 5.32 4.87 5.43 4.36 DS-66C 6.60 5.20 6.5] 4.38 5.54 4.08 Control 5.51 5.72 6.20 4.30 5.92 4.82 L.P 6.97 5.89 5.38 3.74 5.68 4.15 DS-66 6.47 5.23 6.68 3.92 5.04 4.20 Control 5.73 5.41 6.27 3.32 5.11 4.65 2 L.P 7.43 5.] I 6.08 3.57 4.59 4.21 DS-66 7.15 5.48 6.72 3.38 4.83 4.25 Control 6.72 5.65 5.15 3.54 5.20 4.75 3 L.P 7.08 5.56 6.00 2.62 4.08 4.25 DS-66 7.08 5.52 6.71 2.39 4.68 4.44 Control 6.62 5.49 6.58 4.04 5.20 4.28 4 L.P 7.]4 5.27 6.63 2.04 4.36 3.71 DS-66 6.89 4.28 6.54 2.39 4.61 4.43 Control 6.58 5.92 6.38 3.34 4.91 3.52 5 L.P 6.59 5.71 6.4] 2.72 4.32 3.08 DS 66 6.91 5.82 5.81 2.51 4.69 2.71 Control 5.8] 5.42 6.94 2.79 4.75 3.89 6 L.P 6.62 5.61 6.15 2.63 4.11 2.72 DS 66 6.59 6.17 6.42 2.74 4.45 2.52

" No starter culture inoculated. b Starter culture of L. plantarum inoculated, 106 cells per g of sausage. c DupJoferment special-66 inoculated.

JOURNAL OF FOOD PROTECTION, VOL. 58. NOVEMBER 1995 1230 HUANG AND LIN factors involved (35), and parallel to the fermentation effects lactic acid bacteria inoculated into fermented sausage and oflactic acid bacteria in milk products, antibiotic-like inhibi- ground beef patties during production could lower the TBA tory substances that can suppress gram-negative bacteria are value, and Reddy (44) showed that the lipolytic activities of produced (14, 36,37). bacteria could influence the oxidation and rancidification of fats. These lipolytic bacteria are mainly Pseudomonas and Changes in TBA value gram-negative bacteria, and the addition of 5% NaCI or 200 Many complicated reactions occur in most meat products ppm sodium nitrite in products can suppress the growth of during storage and it is very easy to get deterioration, includ- Pseudomonas and gram-negative bacteria. ing the oxidation of fats and discoloration (40). The TBA At the same time, it is also possible to take advantage of value in sausage stored at 3°C clearly increased as the storage the fermentation effects of lactic acid bacteria to control the period progressed (P < 0.05) (Fig. I); this result was the same growth of these bacteria. In the results of this study, at 3°C as the findings of Lin et al. (31) and Tsiang et al. (53). For 5 storage the TBA value for the starter-culture group was weeks of storage, the TBA value was always less than I, with slightly higher than that of the control group. As Table 4 no difference between the starter-culture group and the con- shows, there was no significant difference in the changes of trol group (P > 0.05). This revealed that during low-tempera- bacterial count for gram-negative bacteria and Pseudomonas. Downloaded from http://meridian.allenpress.com/jfp/article-pdf/58/11/1227/1659750/0362-028x-58_11_1227.pdf by guest on 30 September 2021 ture storage, oxidation and rancidification of fat proceed at a However, because the residual sodium nitrite was signifi- slow rate. cantly lower in the starter-culture groups of sausage than in During 25°C storage, the TBA value increased rapidly the control group, but the influence on TBA value was with the length of storage time (P< 0.0 I) (Fig. 2). The starter conversely greater in the starter-culture groups, it may be as culture does not noticeably affect th~ TBA value (P < 0.05). noted by Fereidoon et al. (J 3) that sodium nitrite can lessen the Storage temperature and length of storage time had an ex- increase in the TBA value. Kuo et al. (29) also point out that tremely strong effect on the oxidation of fats. This result of with the addition of more sodium nitrite, the TBA value of more rapid oxidation and rancidification of fats with increas- Chinese-style sausage is lower. This is because sodium nitrite ing temperature was consistent with the high TBA value in Chinese-style sausage has excellent antioxidant effects and reported by Lin et al. (31) for Chinese-style sausage in is also a chelating agent which can bind heavy metals to constant-temperature storage. prevent fat oxidation or oxidation of phosphatides (19, 34, However, many factors can influence the TBA value. 42). Darmadji et al. (11) and Marangkey et a1.(35) pointed out that

TABLE 4. Growth of bacteria in Chinese-style sausage inoculated with lactic acid bacteria (LAB) during storage at 25°C

Time Bacteria (log CFU/g of sausage)

(weeks) Treatment LAB Micrococci Staphylococci Pseudomonas Gram-negative Coliforms

Control' 5.40 5.79 6.23 5.51 6.17 4.74 0 L.P" 6.52 5.32 6.32 4.86 5.64 4.36 DS-6' 6.60 5.21 6.56 2.38 5.54 4.04 Control 7.11 4.36 6.17 2.91 5.23 4.74 L.P 8.79 3.32 5.04 2.39 5.14 3.25 DS-66 8.73 4.47 4.69 2.]7 4.11 3.42 Control 7.88 3.54 5.65 <2D 3.96 1.30 2 L.P 8.85 3.36 4.17 <2 3.87

a No starter culture inoculated.

b Starter culture of L. pla/11arum inoculated, 106 cells per g of sausage. c Duploferment special-66 inoculated.

d No colony growth found in samples diluted to 10-2 or 10-].

JOURNAL OF FOOD PROTECTION, VOL. 58, NOVEMBER 1995 LACTIC ACID BACTERIA IN CHINESE-STYLE SAUSAGE 1231

Changes in volatile base nitrogen than that ofthe sample withoutaculture, showing that inoculation Changes in volatile base nitrogen (YBN) during storage ofa starter culture during the making of sausage decreased the are shown in Fig. 3 and 4. At both 3 and 25°C storage, YBN producton ofVBN, results similar to those ofMarangkey et al. (35) and Darmadji et al. (1J). These researchers reported that some bacteria such as Pseudomonas have the ability to decompose proteins, causing the spoilage of meat products and generating volatile 2.0 nitrogen compounds, but the growth and fermentation effects of lactic acid bacteria can suppress these kinds of spoilage bacteria and 1.8 decrease VBN production. ~ --e.II 1.6 '"= Changes in residual sodium nitrate = In sausage stored at both 3 and 25°C, residual sodium = 1.4 e.II'" nitrate decreased with longer storage (P < 0.05), as in the ~ 1.2 e Downloaded from http://meridian.allenpress.com/jfp/article-pdf/58/11/1227/1659750/0362-028x-58_11_1227.pdf by guest on 30 September 2021 '-' 20 =:I< 1.0 - E-- 19 0.8

Hl 0.6

0.4 a 1 2 3 4 5 6 7 8 Time (weeks)

Figure 1. Changes in TBA value in Chinese-style sausage 15 inoculated with lactic acid bacteria (JrP CFU/g of sausage) during storage at 3°e. Inocula: 0, no starter; e, 14 L. plantarum; V, Duploferment special-66. 13 2.0 o 1 2 3 4 5 6 7 a Time (weeks) 1.8 --~ Figure 3. Changes in volatile base nitrogen (VBN) in ~ = 1.6 Chinese-style sausage inoculated with lactic acid bacteria = (106 CFU/g of sausage) during storage at 3°e. Inocula: 0, e.II'" 1.4 no starter; e, L. plantarum; v, Duploferment special-66. ~e '-' 1.2 <=:I 44 E-- 1.0 40 0.8 36 0.6 --~ 32 0.4 e.II a 1 2 3 4 5 6 7 a '-'e 28 Time (weeks) Z =:I 24 Figure 2. Changes in TBA value in Chinese-style sausage ~ inoculated with lactic acid bacteria (106 CFU/g of sau- 20 sage) during storage at 25e. Inocula: 0, no starter; e, L. plantarum; v, Duploferment special-66. 16

12 increased (P < 0.05) . After 8 weeks of storage at 3°e, the amount a 1 2 3 4 5 6 7 a of YBN was still uniformly less than 20 mg of the starter culture or Time (weeks) control groups. However, after 2 weeks of storage at 25°C, there was Figure 4. Changes in volatile base nitrogen (VBN) in Chi- a quick increase to more than 20 mg%. This indicates that bacterial nese-style sausage inoculated with lactic acid bacteria (](p growth was much faster when the sausage was stored at higher CFU/g of sausage) during storage at 25°e. Inocula: 0, no temperatures, and the VBN consequently increased at a higher rate starter; L. plantarum; Duploferment special-66. (9). TheVBN of the starter-culture groups was slightly lower e, v,

JOURNAL OF FOOD PROTECTION. VOL. 58, NOVEMBER 1995 1232 HUANG AND LIN

results of Chen and Huang (8). For 3°C storage, after the reducing the residue (3,11,25,26). Cassens (7) reported that second week there was a very significant decrease (P < 0.0 1), a decrease in sodium nitrite was most influenced by its followed by a very gradual decrease after the 5th week (Fig. concentration, the pH value, and the temperature. At the same 5). Residual sodium nitrate in sausage stored at 25°C was time, Cahill et al. (6) showed that the lower the pH value, the lower than that in sausage stored at 3°C (Fig. 6). However, the faster sodium nitrite forms nitrogen monoxide (NO) and residual sodium nitrate in the starter-culture groups was lower consequently the less sodium nitrite residue there is. Because than in the control group (P < 0.05). of this, when lactic acid bacteria are added to Chinese-style Growth of lactic acid bacteria during storage (Tables 3 sausage, storage will cause the amount of residual sodium and 4) caused the pH value to decrease (Tables 1 and 2), nitrite to decrease. promoting the decomposition of sodium nitrate and thus

ACKNOWLEDGMENTS 90 Grateful acknowledgments are made for financial support from the National Science Council of the Republic of China (NSC-

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JOURNAL OF FOOD PROTECTION, VOL. 58, NOVEMBER 1995