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

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 formulated as foll...

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Detaylı Bibliyografya
Yayımlandı:Korean J Food Sci Anim Resour
Asıl Yazarlar: Shin, Dong-Min, Hwang, Ko-Eun, Lee, Cheol-Won, Kim, Tae-Kyung, Park, Yoo-Sun, Han, Sung Gu
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Korean Society for Food Science of Animal Resources 2017
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5516069/
https://ncbi.nlm.nih.gov/pubmed/28747828
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.418
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