Abstract:

Mince pork was cured and then cooked. The effects of curing time, sodium nitrite amount, cooking temperature and mode (atmospheric and high-pressure cooking) on sodium nitrite residue in minced pork were examined. Meanwhile, prediction models for sodium nitrite residue in minced pork as a function of sodium nitrite amount and cooking time were set up, and validation of the prediction models was carried out. At curing stage, sodium nitrite residue determined was positively correlated with the amount of the substance added, but negatively correlated with curing time. At cooking stage, the correlation between sodium nitrite residue and its amount was also positive, but sodium nitrite residue had a negative correlation with cooking temperature and time. The developed prediction models with coefficients of determination of 0.939 for cooking at 80 ℃ and 0.888 for cooking at 121 ℃ showed that high-press cooking had larger effect on the decent rate of sodium nitrite residue than atmospheric cooking, and that cooking temperature had extremely significant effect on sodium nitrite residue (P＜0.01). The experimental and predicted values of sodium nitrite residue at the above two cooking temperatures were closely similar, and the relative error was less than 10%.

Key words: meat product, nitrite, curing, cooking