Cargando…

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...

Descripción completa

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

Ejemplares similares

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
por: Kim, Geon Ho, et al.
Publicado: (2021)

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
por: Kim, Geon Ho, et al.
Publicado: (2021)

Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
por: Hwang, Ko-Eun, et al.
Publicado: (2015)

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
por: Song, Dong-Heon, et al.
Publicado: (2017)

Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
por: Choe, Ju-Hui, et al.
Publicado: (2017)

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
por: Ham, Hyoung-Joo, et al.
Publicado: (2016)

Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage
por: Flock, Genevieve, et al.
Publicado: (2022)

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
por: Seong, Pil-Nam, et al.
Publicado: (2017)

Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets
por: Hwang, Ko-Eun, et al.
Publicado: (2014)

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
por: Lee, Soo-Yoen, et al.
Publicado: (2015)

Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
por: Seo, Hyun-Woo, et al.
Publicado: (2015)

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
por: Hwang, Ko-Eun, et al.
Publicado: (2018)

Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
por: Choi, Min-Sung, et al.
Publicado: (2014)

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
por: Shin, Dong-Min, et al.
Publicado: (2017)

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
por: Lee, Choong-Hee, et al.
Publicado: (2016)

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage
por: Jin, Sang Keun, et al.
Publicado: (2016)

Clusters of Toxoplasmosis in Gyodong-Myeon and Samsan-Myeon, Ganghwa-Gun, Korea
por: Kim, Woojin, et al.
Publicado: (2020)

Clusters of Toxoplasmosis in Ganghwa-gun, Cheorwon-gun, and Goseong-gun, Korea
por: Yu, Jihye, et al.
Publicado: (2021)

Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
por: Ham, Youn-Kyung, et al.
Publicado: (2017)

Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage
por: Venkatachalam, Karthikeyan, et al.
Publicado: (2023)

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
por: Han, Xiaocui, et al.
Publicado: (2023)

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage
por: Kim, Yun-a, et al.
Publicado: (2022)

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage
por: Cho, Jinwoo, et al.
Publicado: (2021)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage
por: Ham, Youn-Kyung, et al.
Publicado: (2022)

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
por: Park, Sin-Young, et al.
Publicado: (2019)

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
por: Lee, Hyun-Jin, et al.
Publicado: (2015)

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
por: Kim, Ji-Han, et al.
Publicado: (2014)

Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork
por: Shin, Mee-Hye, et al.
Publicado: (2014)

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
por: Cho, Jinwoo, et al.
Publicado: (2023)

Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life
por: Song, Xiao‐yan, et al.
Publicado: (2020)

Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage
por: Wang, Guotian, et al.
Publicado: (2021)

Studies on the quality of duck meat sausages during refrigeration
por: Naveen, Z., et al.
Publicado: (2016)

Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
por: Ryu, Kyeong Seon, et al.
Publicado: (2014)

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
por: Choi, Jinhee, et al.
Publicado: (2019)

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
por: Jeong, Jong Youn, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_abpn2rgprm5qaaae2u5hlj9627