THE RELATIONSHIP BETWEEN NITRITE CONCENTRATION AND COLOUR PARAMETERS DURING STORAGE OF MEAT PRODUCT - SUMMER SAUSAGES

Abstract

The purpose of this paper is to assess the meat product quality (especially summer sausage type) during storage based on relationship between nitrite concentration and colour parameters. Nitrites are used for conservation of meat products, being responsible for colour characteristics, formation of distinct flavours which allows the differentiation from nitrite-free products. It also prevents and controls the oxidation of lipids and serves as antimicrobial ingredient composition by it self or through synergy with other ingredients. Nitrite reacts with myoglobin through nitrogen monoxide resulting pink-red nitroso-myoglobin compound associated by customers with a tasty and nutritious food. Concentrations of nitrites were quantified by molecular absorption spectrometry method using Griess reagents. The colour reflectance of meat products was focused on determination of L^*, a^*and b^*. Also, pH was measured by applying the potentiometric method and moisture content of the meat product was determined by drying in the oven, as they can influence both the colour and nitrite concentration. Our results show that during storage nitrate concentrations did not differ greatly, and the colour does not have a major influence because it remains pink – red. Measurements of colour parameters showed that during storage components L * and b * registered slight decreases and chromatic component a * a significant difference respectively.