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Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:J Anim Sci Technol
Hauptverfasser: Jin, Sang-Keun, Shin, Teak-Soon, Yim, Dong-Gyun
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society of Animal Sciences and Technology 2020
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7553835/
https://ncbi.nlm.nih.gov/pubmed/33089235
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.5.702
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