Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages
The intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks) on the...
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Taylor & Francis Group
2023-09-01
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| سلاسل: | International Journal of Food Properties |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2244687 |