Effect of Sodium Nitrate and Sodium Nitrite on Nham Quality Produced with Glucono-Delta-Lactone and Mixed Starter Cultures

Abstract

For Nham quality, it is important to realize in physical, chemical and microbiological properties of the final product. As a result, consumers accept not only its texture, taste, color but also their safety. Sodium nitrate and sodium nitrite may affect those characteristics. In this study, sodium nitrate (200-500 ppm) and sodium nitrite (100-200 ppm) were mixed together with glucono-delta-lactone (0.25%) and mixed starter cultures of Lactobacillus plantarum (NHI 1100), Pediococcus cerevisiae (NZ DRI) and Micrococcus varians (ATCC 15306) incubated at 30 ° C for 48 hours.It was found that in the level of 500 and 200 ppm of sodium nitrate and sodium nitrite respectively, affect quantity of Enterobacteriaceae that found only log N = 3.39 (p<0.05) including Staphylococcus  aureus and Salmonella spp. In the other hand, those treatments have no effect to color, residual nitrate, residual nitrite, pH and acidity of the final product (p> 0.05)