Sensory and Quality Characteristics of Poultry Frankfurters Containing Nitrite or Sorbate
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چکیده
منابع مشابه
Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, ...
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Because chemical species with DNA-damaging and mutagenic activity are formed in sorbate-nitrite mixtures and because sorbic acid sometimes coexists with nitrite occurring naturally or incorporated as a food additive, the study of sorbate-nitrite interactions is important. Here, the alkylating potential of the products resulting from such interactions was investigated. Drawn were the following c...
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چکیده ندارد.
Antimicrobial Effects of Sodium Benzoate, Sodium Nitrite and Potassium Sorbate and Their Synergistic Action in Vitro
STANOJEVIC, D., L. COMIC, O. STEFANOVIC and Sl. SOLUJIC-SUKDOLAK, 2009. Antimicrobial effects of sodium benzoate, sodium nitrite andpotassium sorbate and their synergistic action in vitro. Bulg. J. Agric. Sci., 15: 307-311 The aim of present work was to investigate the antimicrobial effects of sodium benzoate, sodium nitrite and potassium sorbate and their synergistic action (sodium nitrite + s...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1986
ISSN: 0032-5791
DOI: 10.3382/ps.0651542