Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella

Author:

Dutra Monalisa Pereira,Cardoso Giselle Pereira,Fontes Paulo Rogério,Silva Douglas Roberto Guimarães,Pereira Marcio Tadeu,Ramos Alcinéia de Lemos Souza,Ramos Eduardo Mendes

Funder

FAPEMIG

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage;Ahn;Journal of Food Science,1999

2. Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage;Ahn;Journal of Agricultural and Food Chemistry,2003

3. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation;Ahn;Journal of Food Science,2002

4. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage;Ahn;Food Control,2004

5. Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage;Ahn;Radiation Physics and Chemistry,2004

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