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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

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