Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

Abstract In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulate...

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Główni autorzy:	Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han
Format:	Artigo
Język:	Inglês
Wydane:	Springer Nature 2017-06-01
Seria:	Food Science of Animal Resources
Hasła przedmiotowe:	nitrite replacement pre-converted nitrite color stability shelf-life Swiss chard
Dostęp online:	https://doi.org/10.5851/kosfa.2017.37.3.418
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