Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO(2)). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO(2); TRT1, 0 ppm NaN...

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Detalles Bibliográficos
Autores principales: Kim, Geon Ho, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071740/
https://www.ncbi.nlm.nih.gov/pubmed/33987613
http://dx.doi.org/10.5187/jast.2021.e27

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071740/
https://www.ncbi.nlm.nih.gov/pubmed/33987613
http://dx.doi.org/10.5187/jast.2021.e27

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