Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
Abstract 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 (NaNO2) during refrigerated storage. ESs were prepared with four treatments:1) REF, 150 ppm NaNO2; 2) CTL, 75 p...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Nature
2021-05-01
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| Col·lecció: | Food Science of Animal Resources |
| Matèries: | |
| Accés en línia: | https://doi.org/10.5851/kosfa.2021.e8 |
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