Zobrazeno 1 - 10
of 25
pro vyhledávání: '"natural nitrite"'
Autor:
Corina Nicoleta Predescu, Camelia Papuc, Georgeta Stefan, Bogdan Tașbac, Georgeta Temocico, Mihaela Sărăcilă, Arabela Elena Untea
Publikováno v:
Agriculture, Vol 13, Iss 2, p 432 (2023)
Parsnip fermented juice (PFJ) and hawthorn extract (HE) were identified as natural nitrite and antioxidant sources for pork mince. This study aimed to determine the effects of varying levels of HE added to a constant concentration of PFJ on lipids st
Externí odkaz:
https://doaj.org/article/7ba98b1d966d4b2cb269b9915b1dcbd4
Autor:
Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019)
Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine
Externí odkaz:
https://doaj.org/article/ce48cd961cc34a8ea6b2b4ab6bf091ef
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1603-1610 (2019)
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added;
Externí odkaz:
https://doaj.org/article/2b9a86acbc5f4aa7925ec72503f81b8a
Autor:
Ko-Eun Hwang, Tae-Kyung Kim, Hyun-Wook Kim, Dong-Ho Seo, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 8, Pp 1358-1365 (2018)
Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatm
Externí odkaz:
https://doaj.org/article/f8e39aa4199248c4bba637bd67fdfd43
Autor:
Arjun Bhusal, Peter M. Muriana
Publikováno v:
Applied Microbiology
Volume 1
Issue 1
Pages 2-23
Volume 1
Issue 1
Pages 2-23
In the US, sodium nitrate is used as a preservative and curing agent in processed meats and is therefore a regulated ingredient. Nitrate reducing bacteria (NRB) can convert vegetable nitrate into nitrite allowing green/clean label status in the US as
Akademický článek
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Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1603-1610 (2019)
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1603-1610 (2019)
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added;
Autor:
Hwang, Ko-Eun, Kim, Tae-Kyung, Kim, Hyun-Wook, Seo, Dong-Ho, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 8, Pp 1358-1365 (2018)
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences
Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatm
Autor:
Dong-Heon Song, Hyun-Dong Paik, Ko-Eun Hwang, Youn-Kyung Ham, Young-Boong Kim, Tae-Kyung Kim, Yun-Sang Choi
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019)
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019)
Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.