Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO(2)) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO(2); 2) CTL, 75 ppm N...

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Detalles Bibliográficos
Autores principales: Kim, Geon Ho, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112313/
https://www.ncbi.nlm.nih.gov/pubmed/34017952
http://dx.doi.org/10.5851/kosfa.2021.e8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112313/
https://www.ncbi.nlm.nih.gov/pubmed/34017952
http://dx.doi.org/10.5851/kosfa.2021.e8

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