Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM...

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Detalles Bibliográficos
Autores principales: Hwang, Ko-Eun, Kim, Hyun-Wook, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Lee, Choong-Hee, Choi, Yun-Sang, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597854/
https://www.ncbi.nlm.nih.gov/pubmed/26760936
http://dx.doi.org/10.5851/kosfa.2014.34.2.178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597854/
https://www.ncbi.nlm.nih.gov/pubmed/26760936
http://dx.doi.org/10.5851/kosfa.2014.34.2.178

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