Effect of Nitrite Substitution of Pork Emulsion Sausage with Red Beet Powder
نویسندگان
چکیده
منابع مشابه
The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage
The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture conte...
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In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder...
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The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder w...
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ژورنال
عنوان ژورنال: Resources Science Research
سال: 2019
ISSN: 2713-7872
DOI: 10.52346/rsr.2019.1.1.32