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Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés

Vossen, Els, Doolaege, Evelyne H.A., Moges, Haile Demewez, De Meulenaer, Bruno, Szczepaniak, Slawomir, Raes, Katleen, De Smet, Stefaan
Meat science 2012 v.91 no.1 pp. 29-35
antioxidant activity, ascorbic acid, color, dehydroascorbic acid, lipid peroxidation, liver, shelf life, sodium, sodium nitrite, thiobarbituric acid-reactive substances
The effect of sodium ascorbate (SA; 500, 750, 1000mg/kg) and sodium nitrite (SN; 40, 80, 120mg/kg) doses on the shelf-life stability of liver pâtés was investigated in a full factorial design. Clear dose-dependent responses of the added SN or SA were found for the concentrations of nitrite, ascorbic acid and dehydroascorbic acid in the raw batters and in the cooked pâtés before and after 48h of chilled display. Decreasing the SN dose to 80mg/kg had no negative impact on the colour stability (a* value) and lipid oxidation (TBARS), and no additional antioxidant effect of SA was noticed. Lowering SN to 40mg/kg resulted in proper colour formation, but the colour stability was inferior and lipid oxidation increased. Yet, increasing the amount of SA, at this low SN dose, resulted in lower TBARS values. Decreasing the SN dose to 80 or 40mg/kg had no distinct effect on protein oxidation, which was however only measured by carbonyl content.