Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations
Abstract This study evaluated the effects of gardenia red (GR), vitamin C, and sodium caseinate, applied alone or in combination, on the quality characteristics of nitrite-free emulsified pork sausages. Four treatment groups were prepared: CON (0.01% sodium nitrite), T1 (0.04% GR), T2 (0.04% GR with...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Nature
2026-02-01
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| シリーズ: | Food Science of Animal Resources |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/s44463-026-00056-x |
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