1989 Volume 36 Issue 4 Pages 279-285
Flavor-related components were analyzed for pork sausages. Comminuted pork was prepared under a conventional and an aseptic conditions and subsequently cured with and without added nitrite at 5, 10, and 15°C for the period of up to 240 h, respecti vely. Threonine, serine, glutamic acid and glutamine, glycine, and alanine were the predominant free aminoacids in the sausage. Curing with and without added nitrite increased the propotion of the free amino acids having hydrophobic side-chains to those with hydrophilic side-chains. Curing decreased the 5'-inosine monophosphate level while increasing the inosine and hypoxanthine levels. During the course of curing, the sausage prepared under con ventionalee amino acids and n-butyric, iso-butyric, and lactic acids. The raise in curing temperature accelerated these changes. Nitrite addition decreased the rate of appearance of free amino acids and organic acids as well as the rate of disappearance of peptides in the respective sausages prepared under conventional and aseptic conditions. Curing without added nitrite resulted in an accumulation of formic acid and an increase in acetic acid level under conventional conditions, while producing little change in the level of lactic acid, which is the predominant organic acid present in pork, and no detectable build-up of formic acid with added nitrite.
