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Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extra...

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Detalles Bibliográficos
Autores principales:	Zhou, Cunliu, Zhang, Lin, Wang, Hui, Chen, Conggui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093021/ https://www.ncbi.nlm.nih.gov/pubmed/25049507 http://dx.doi.org/10.5713/ajas.2012.12152

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