Effects of Sodium Nitrite, Sodium Nitrate and DL, Alpha-Tocopherol on Properties of Irradiated Frankfurters

Autor:	G. C. Smith, R. N. Terrell, F. Heiligman, Z. L. Carpenter, E. Wierbicki
Rok vydání:	2019
Předmět:	Ingredient chemistry.chemical_compound Curing (food preservation) chemistry Nitrate Sodium nitrate Dl-alpha-Tocopherol Palatability Food science Nitrite Sodium nitrite Microbiology Food Science
Zdroj:	Journal of food protection. 44(6)
ISSN:	1944-9097
Popis:	Frankfurters were manufactured to contain certain combinations of curing ingredients (sodium nitrite, sodium nitrate and DL alpha-tocopherol). Some frankfurters were made to contain in the finished product 0% added moisture, others were made to contain 10% added moisture, some frankfurters were not irradiated (0-megarad), others were irradiated with either 0.8 or 3.2 megarads (Cobalt-60 radiation source). Use of DL, alpha-tocopherol (at a level of 206 ppm) was associated with greater processing shrinkage, more off-flavor and less overall palatability (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22244fff7b0348dc0ea11276717efbd8 https://pubmed.ncbi.nlm.nih.gov/30836522 Zobrazit plný text záznamu