Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages – Impact on microbiological, physicochemical and sensory aspects-Reference-Cited by-同舟云学术

Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages – Impact on microbiological, physicochemical and sensory aspects

Published:2017-09 Issue: Volume:131 Page:166-175
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Riel Greta,Boulaaba Annika,Popp Johanna^ORCID,Klein Guenter

Funder

Fritz-Ahrberg Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference70 articles.

1. Microbial contamination|microbial contamination of processed meat;Aiyegoro,2014

2. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends in Food Science & Technology,2015

3. The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document;Álvarez-Ordóñez;Food Research International,2015

4. Meat color measurement guidelines;AMSA,2012

5. ISO 15214:1998: Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria - Colony-count technique at 30degrees C;Anonymous,1998

Cited by 78 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham;Meat Science;2024-10

2. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris);Meat Science;2024-10

3. Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder;Foods;2024-09-10

4. Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats;Current Opinion in Food Science;2024-08

5. The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder;Food Science of Animal Resources;2024-07