Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage

This study was conducted to evaluate the effects of nitrite-rich (celery powder; CP) and pigment-rich (purple sweet potato powder, PSP; red beet powder, RB) substitutes for synthetic sodium nitrite (CON) on the quality characteristics of emulsion-type pork sausages during four weeks of cold storage....

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2023-07, Vol.201, p.109193-109193, Article 109193
Main Authors: Jin, Sang-Keun, Kim, Gap-Don
Format: Article
Language:English
Subjects:
Animals
Emulsions
Nitrite-rich substance
Pigment-rich substitute
Pork Meat
Pork sausage
Powders
Red Meat - analysis
Sodium nitrite
Sodium Nitrite - chemistry
Swine
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study was conducted to evaluate the effects of nitrite-rich (celery powder; CP) and pigment-rich (purple sweet potato powder, PSP; red beet powder, RB) substitutes for synthetic sodium nitrite (CON) on the quality characteristics of emulsion-type pork sausages during four weeks of cold storage. Natural substitutes decreased the pH, lightness, and textural properties of pork sausages during storage (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109193