New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages prod...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Tomović, Vladimir, Šojić, Branislav, Savanović, Jovo, Kocić-Tanackov, Sunčica, Pavlić, Branimir, Jokanović, Marija, Đorđević, Vesna, Parunović, Nenad, Martinović, Aleksandra, Vujadinović, Dragan
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7466274/
https://ncbi.nlm.nih.gov/pubmed/32781611
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081066
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