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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compare...

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Detalles Bibliográficos
Autores principales: Jin, Sang Keun, Choi, Jung Seok, Lee, Seung Jae, Lee, Seung Yun, Hur, Sun Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112429/
https://www.ncbi.nlm.nih.gov/pubmed/27857542
http://dx.doi.org/10.5851/kosfa.2016.36.5.656