Resumo

VINDAS ANGULO, Laura A.; RODRIGUEZ ARCE, Nazareth  e  ARAYA-QUESADA, Yorleny. Chemical characteristics and storage time influence on residual sodium nitrite content in industrially processed sausages. Rev. cienc. tecnol. [online]. 2019, n.31, pp.1-10. ISSN 1851-7587.

Sodium nitrite, protein, fat, water content, ash, carbohydrate and pH were determined in chicken sausages with different storage time, in order to identify the effect of chemical composition on sodium nitrite content. Chicken sausages were sampled from company' different production batches. Regressions between the sodium nitrite with respect to the proximal chemical composition, pH and storage time were done. Storage time presented a non-linear relationship with sodium nitrite content, there is a significant relationship between sodium nitrite and storage time, with significance level of 0.05. The non-linear regression equation was: Sodium nitrite (ppm) = b1 + b2*storage time +b3*storage time². There was no relationship between chemical characteristics and residual sodium nitrite content.

Palavras-chave : Sodium nitrite; Processed meat; Sausages; Nonlinear regression..

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