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...
| 发表在: | International Journal of Food Properties |
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| Main Authors: | , , , |
| 格式: | 文件 |
| 语言: | 英语 |
| 出版: |
Taylor & Francis Group
2023-09-01
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| 主题: | |
| 在线阅读: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2244687 |