Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua

Abstract

Abstract: Nitrite curing is always adopted in traditional meat product manufacture. Excessive use of curing agent can lead to the formation of carcinogenic nitrosamine which is health hazard. Various color auxiliary agents chosen can affect residual contents of nitrite. In this paper, by orthogonal and interactional analysis effects of color auxiliary agents in food on decreasing nitrite residua were analyzed. Order arrangement of different factors on nitrite residua and concerned interactions among them were obtained.

Key words: orthogonal analysis, interactions, color auxiliary, nitrite

LIU Chen-Qi, WANG Xi-Chang, DING Zhuo-Ping, CHEN Hai-Jie. Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua[J]. FOOD SCIENCE, 2007, 28(7): 215-218.

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Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua

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