Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as foll...

Descripción completa

Detalles Bibliográficos
Autores principales: Shin, Dong-Min, Hwang, Ko-Eun, Lee, Cheol-Won, Kim, Tae-Kyung, Park, Yoo-Sun, Han, Sung Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516069/
https://www.ncbi.nlm.nih.gov/pubmed/28747828
http://dx.doi.org/10.5851/kosfa.2017.37.3.418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516069/
https://www.ncbi.nlm.nih.gov/pubmed/28747828
http://dx.doi.org/10.5851/kosfa.2017.37.3.418

Ejemplares similares