EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON

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Abstract
Pork bellies (270) were processed under regular commercial conditions utilizing various concentrations (five treatments) of sodium nitrite and potassium sorbate. Sliced bacon was stored at 4°C under vacuum and nonvacuum packaged conditions and evaluated by consumers for uncooked color at 7, 14, 21, 35, and 49 days after slicing. Fried bacon slices were evaluated for flavor, texture, appearance, and overall desirability by a taste panel on a nine‐point hedonic scale during 63 days storage at 4°C under vacuum‐packaged conditions. Bacon samples formulated with sodium nitrite (40, 80, and 120 ppm) were similar in fresh color desirability during storage and were significantly more desirable than bacon formulated without sodium nitrite. Bacon formulated with 0.26% potassium sorbate in combination with 40 or 80 ppm sodium nitrite was not significantly different (p < 0.05) from bacon formulated with 120 ppm of sodium nitrite and no potassium sorbate for color and sensory qualities.
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