Effects of commercial natural colorants on the physicochemical properties of emulsified pork sausages for nitrite replacement during cold storage

Nitrites in pork sausages were substituted with natural colourants to determine colour development and physicochemistry. The experimental design included a control (sodium nitrite 0.01%) and five treatments: T1 (cochineal 0.04%); T2 (lac 0.04%); T3 (meniscus 0.015%); T4 (fruit and vegetable concentr...

全面介紹

書目詳細資料

發表在:	Italian Journal of Animal Science
Main Authors:	Sang-Keun Jin, Hee-Jun Jeong, Sang-Hun Park, Jung-Seok Choi
格式:	Article
語言:	英语
出版:	Taylor & Francis Group 2025-12-01
主題:	pork sausage natural colourants nitrite redness shear force
在線閱讀:	http://dx.doi.org/10.1080/1828051X.2025.2487178