Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage

This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of Mon...

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Publicado en:Korean J Food Sci Anim Resour
Autores principales: Seong, Pil-Nam, Ba, Hoa Van, Kim, Yoon-Seok, Kang, Sun-Moon, Cho, Soo-Hyun, Kim, Jin-Hyoung, Park, Beom-Young, Kang, Geun-Ho, Moon, Sung-Sil, Seo, Hyun-Woo
Formato: Artigo
Lenguaje:Inglês
Publicado: Korean Society for Food Science of Animal Resources 2017
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Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC5355573/
https://ncbi.nlm.nih.gov/pubmed/28316466
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.1.10
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