Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

There are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor of the samples were analyzed. The results showed t...

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Detalles Bibliográficos
Autores principales: Meng, Dejuan, Yang, Xinyu, Liu, Huan, Zhang, Dequan, Hou, Chengli, Wang, Zhenyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774416/
https://www.ncbi.nlm.nih.gov/pubmed/36551000
http://dx.doi.org/10.3390/bioengineering9120794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774416/
https://www.ncbi.nlm.nih.gov/pubmed/36551000
http://dx.doi.org/10.3390/bioengineering9120794

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