Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage-Reference-Cited by-同舟云学术

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Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage

Published:2022-10 Issue: Volume:192 Page:108877
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gao Xueqin,Xia Luyang,Fan Yaqi,Jin Changchun,Xiong Guoyuan,Hao Xiuzhen,Fu Li,Lian Weishuai

Funder

Henan Province Natural Science Foundation

Anhui Science and Technology Department

Science and Technology Department of Henan Province

Jiangsu Provincial Key Research and Development Program

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality;Biffin;Meat Science,2020

2. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking;Dai;Meat Science,2013

3. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products;Ding;Food Control,2018

4. Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature;Dong;Meat Science,2020

5. Production of frankfurters with tomato powder as a natural additive;Eyiler;LWT - Food Science and Technology,2011

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1. Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol;Food Control;2025-01

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. From detection methods to risk prevention: Control of N‐nitrosamines in foods and the role of natural bioactive compounds;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Synergistic effects of plasma-activated water (PAW) and electrochemical treatment on the color of tuna slices;Food and Bioproducts Processing;2024-09

5. Evaluation of chromogenic activities of the three microorganisms using methemoglobin model system for their potential application in cured fish;Food Bioscience;2024-08

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