The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

Author:

Jung Samooel,Kim Hyun Joo,Park Sanghoo,In Yong Hae,Choe Jun Ho,Jeon Hee-Joon,Choe Wonho,Jo Cheorun

Funder

Cooperative Research Program for Agriculture Science & Technology Development

Rural Development Administration, Institute of Green Bio Science and Technology

Seoul National University

R&D Program of Plasma Advanced Technology for Agriculture and Food

National Fusion Research Institute of Korea (NFRI)

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage;Abd El-Alim;Journal of the Science of Food and Agriculture,1999

2. Substitution of nitrite by sorbate and the effect on properties of mortadella;Al-Shuibi;Meat Science,2002

3. Nitrites in cured meats Official Method 973.31;AOAC, Association of Official Analytical Chemists,1990

4. Choe, W., Park, S., Kim, K., Jo, C., Kim, H. J., & Jung, S. (2014) Method for producing plasma-treated water with maintained nitrite ion concentration. Korea Patent Submission No. 10-2014-0067665. June 3. 2014.

5. Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite;de Oliveira;LWT--Food Science and Technology,2012

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