The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5...

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Detalles Bibliográficos
Autores principales: Jin, Sang-Keun, Choi, Jung-Seok, Moon, Sung-Sil, Jeong, Jin-Yeon, Kim, Gap-Don
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/PMC4662151/
https://www.ncbi.nlm.nih.gov/pubmed/26761285
http://dx.doi.org/10.5851/kosfa.2014.34.4.472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662151/
https://www.ncbi.nlm.nih.gov/pubmed/26761285
http://dx.doi.org/10.5851/kosfa.2014.34.4.472

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