Effect of sodium lactate /sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage
Sodium nitrite has been always considered as one of the common additives due to its antibacterial effects on Clostridium botulinum and meat products' color, however it produces cancer creating nitrosamine. Recently, organic acids and their salts such as lactates have been employed as antimicrob...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2014-11-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/378 |