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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Foilsithe in:Foods
Main Authors: Tomović, Vladimir, Šojić, Branislav, Savanović, Jovo, Kocić-Tanackov, Sunčica, Pavlić, Branimir, Jokanović, Marija, Đorđević, Vesna, Parunović, Nenad, Martinović, Aleksandra, Vujadinović, Dragan
Formáid: Artigo
Teanga:Inglês
Foilsithe: MDPI 2020
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Article
Rochtain Ar Líne: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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