Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams-Reference-Cited by-同舟云学术

Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams

Published:2022-10 Issue: Volume:192 Page:108897
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Guimarães Angélica Sousa,Guimarães Jéssica Sousa,Rodrigues Lorena Mendes,Fontes Paulo Rogério,Ramos Alcinéia de Lemos Souza,Ramos Eduardo Mendes

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Meat color evaluation guide;AMSA,2012

2. Effect of light and packaging conditions on the colour stability of sliced ham;Andersen;Meat Science,1988

3. Official methods of analysis of AOAC international;AOAC,2012

4. Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products;Bae;Journal of Animal Science and Technology,2020

Cited by 10 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. 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

3. Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders;Food Science of Animal Resources;2024-09

4. Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage;CyTA - Journal of Food;2024-08-23

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