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Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages
The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the quality of Ham Visking (a type of pork sausages). Five Ham Visking formulations were elaborated modifying the sodium nitrite (0.011; 0.016 or 0.0212%) and chitosan concentrations (0.25 or 0.5%) in th...
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| Publicado en: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Assuntos: | |
| Acceso en liña: | https://www.redalyc.org/articulo.oa?id=395940105031 |
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