Recherche d'alternatives aux nitrates et nitrites dans les produits carnés
|Authors:||Kouassi, Anne Patricia|
|Advisor:||Belkacemi, Khaled; Brar, Satinder Kaur|
|Abstract:||The aim of this study was to develop formulations that can replace nitrates and nitrites in meat-based products while keeping the same shelf life as nitrites and also, their organoleptic, antimicrobial and antioxydant properties. A qualitative and quantitative screening of spices have been made and three spices were selected, cloves, cumin and cinnamon. Different fruit powders were tested to get closer to the pinkish color which nitrites give to meats. Then, an organoleptic tests were performed on a panel of tasters and the results have helped identify the sweetness of the variety of fruit powder and very interesting sensory properties of several formulations in relation to the addition of nitrites. Finally, a techno-economic analysis was performed and showed a small increase in cost of production of meat products using spices and fruit powder, due to a slight increase in the cost of raw materials.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||24 April 2018|
|Collection:||Thèses et mémoires|
All documents in CorpusUL are protected by Copyright Act of Canada.