Author:
FERYSIUK Karolina,WÓJCIAK Karolina M.,KĘSKA Paulina,STASIAK Dariusz M.
Abstract
The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduction of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.
Subject
Artificial Intelligence,Industrial and Manufacturing Engineering,Computer Science Applications,Economics, Econometrics and Finance (miscellaneous),Mechanical Engineering,Biomedical Engineering,Information Systems,Control and Systems Engineering
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