Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine.

Autor: de Carvalho PRDRM; Post-Graduate Program in Pharmaceutical Sciences, Federal University of Paraná (UFPR), Curitiba, PR 80210-170 Brazil., Bolognesi VJ; Post-Graduate Program in Pharmaceutical Sciences, Federal University of Paraná (UFPR), Curitiba, PR 80210-170 Brazil., Longhi DA; Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná (UFPR), Jandaia do Sul, PR 86900-000 Brazil., Rocha Garcia CE; Post-Graduate Program in Pharmaceutical Sciences, Federal University of Paraná (UFPR), Curitiba, PR 80210-170 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Dec; Vol. 58 (12), pp. 4524-4529. Date of Electronic Publication: 2021 Jan 06.