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Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative propertie...

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Detalles Bibliográficos
Autores principales:	Bae, Su Min, Jeong, Da Hun, Gwak, Seung Hwa, Kang, Seonyeong, Jeong, Jong Youn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172814/ https://www.ncbi.nlm.nih.gov/pubmed/37181224 http://dx.doi.org/10.5851/kosfa.2023.e12

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