New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages prod...

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Detalles Bibliográficos
Autores principales: Tomović, Vladimir, Šojić, Branislav, Savanović, Jovo, Kocić-Tanackov, Sunčica, Pavlić, Branimir, Jokanović, Marija, Đorđević, Vesna, Parunović, Nenad, Martinović, Aleksandra, Vujadinović, Dragan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466274/
https://www.ncbi.nlm.nih.gov/pubmed/32781611
http://dx.doi.org/10.3390/foods9081066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466274/
https://www.ncbi.nlm.nih.gov/pubmed/32781611
http://dx.doi.org/10.3390/foods9081066

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