Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Hwang, Ko-Eun, Kim, Hyun-Wook, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Lee, Choong-Hee, Choi, Yun-Sang, Kim, Cheon-Jei
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2014
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597854/
https://ncbi.nlm.nih.gov/pubmed/26760936
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.2.178
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