Cargando…

Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing

The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zang, Rongyu, Yu, Qunli, Guo, Zonglin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857388/ https://www.ncbi.nlm.nih.gov/pubmed/36673498 http://dx.doi.org/10.3390/foods12020407

Ejemplares similares

Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
por: Pennisi, Luca, et al.
Publicado: (2020)

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
por: Kim, Geon Ho, et al.
Publicado: (2021)

Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua
por: Lopez, Constanza Maria, et al.
Publicado: (2021)

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
por: Kim, Geon Ho, et al.
Publicado: (2021)

Assessment of Nitrite Content in Vienna Chicken Sausages Using Near-Infrared Hyperspectral Imaging
por: Tantinantrakun, Achiraya, et al.
Publicado: (2023)

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
por: Difonzo, Graziana, et al.
Publicado: (2022)

Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage
por: Hwang, Ko-Eun, et al.
Publicado: (2014)

Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage
por: Jin, Sang Keun, et al.
Publicado: (2016)

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages
por: Xu, Yuning, et al.
Publicado: (2021)

Effects of low-dose sodium nitrite on the structure of yak meat myoglobin during wet curing
por: Ma, Guoyuan, et al.
Publicado: (2022)

Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages
por: Bae, Su Min, et al.
Publicado: (2023)

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
por: Hwang, Ko-Eun, et al.
Publicado: (2018)

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages
por: Jin, Sang-Keun, et al.
Publicado: (2020)

Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
por: Seong, Pil-Nam, et al.
Publicado: (2017)

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage
por: Meng, Dejuan, et al.
Publicado: (2022)

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite
por: Mohammadpourfard, Issa, et al.
Publicado: (2020)

In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract
por: Keuleyan, Eléna, et al.
Publicado: (2022)

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds
por: Salejda, Anna Marietta, et al.
Publicado: (2022)

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
por: Tomović, Vladimir, et al.
Publicado: (2020)

Sausages: Nutrition, Safety, Processing and Quality Improvement
por: Carballo, Javier
Publicado: (2021)

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
por: Hu, Panpan, et al.
Publicado: (2023)

Erythrocytic bioactivation of nitrite and its potentiation by far-red light
por: Wajih, Nadeem, et al.
Publicado: (2018)

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
por: Akansel, Begüm, et al.
Publicado: (2023)

Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite
por: Kononiuk, Anna D., et al.
Publicado: (2020)

Poisoned Sausages
Publicado: (1857)

Competitive Adsorption of Nitrite and Hydrogen on Palladium during Nitrite Hydrogenation
por: Postma, Rolf Sybren, et al.
Publicado: (2018)

On Poisoning by Sausages
por: Tripe, John W.
Publicado: (1860)

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications
por: Patarata, Luis, et al.
Publicado: (2020)

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
por: You, Shuyi, et al.
Publicado: (2022)

Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life
por: Song, Xiao‐yan, et al.
Publicado: (2020)

Listeria Monocytogenes Persistence in Ready-to-Eat Sausages and in Processing Plants
por: Mureddu, Anna, et al.
Publicado: (2014)

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
por: Karwowska, Małgorzata, et al.
Publicado: (2017)

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry
por: Škrlep, Martin, et al.
Publicado: (2019)

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
por: Alirezalu, Kazem, et al.
Publicado: (2021)

Nitrite and nitrate in meat processing: Functions and alternatives
por: Zhang, Yin, et al.
Publicado: (2023)

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
por: Jo, Kyung, et al.
Publicado: (2018)

Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages
por: Mikami, Nana, et al.
Publicado: (2020)

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition
por: Kononiuk, Anna D., et al.
Publicado: (2020)

The correlation among residual nitrites, biogenic amines, N‐nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract‐treated sausage during storage
por: Abedi, Elahe, et al.
Publicado: (2023)

Antioxidant Capacity, Nitrite and Nitrate Content in Beetroot-Based Dietary Supplements
por: Brzezińska-Rojek, Joanna, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_e9gp6ktgn10jkklpitltihu7c0