title: [Reduction of residual nitrite in boiled sausages].
abstract: The authors put forward a new principle for colouration of cooked products, based on the use in the composition of the curing mixture of disodium hemin chloride (3 mg%), this enabling it to reduce the amount of the introduced nitrite down to 3 mg%. The advantage of the said curing mixtures consists also in that the sausages produced with this curing mixture did not demonstrate the presence of any residual nitrite and N-nitrose-amine compounds, whereas in control specimens (7.5 mg% of nitrite) they were present.
mesh_terms: D000818:Animals; D005505:Food Coloring Agents / Q000032:analysis; D005519:Food Preservation; D008460:Meat / Q000032:analysis; D008722:Methods; D009573:Nitrites / Q000032:analysis; D013552:Swine
chemical_list: D005505:Food Coloring Agents; D009573:Nitrites
vernacular_title: K voprosu o snizhenii ostatochnogo nitrita v varenykh kolbasakh