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  • Title: [Reduction of residual nitrite in boiled sausages].
    Author: Pal'min VV, Prizenko VK, Fedorova GA.
    Journal: Vopr Pitan; 1975; (4):58-9. PubMed ID: 1241726.
    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.
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