Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite-Reference-Cited by-同舟云学术

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

Published:2021 Issue:3 Volume:78 Page:
ISSN:1678-992X
Container-title:Scientia Agricola
language:
Short-container-title:Sci. agric. (Piracicaba, Braz.)

Author:

Bellucci Elisa Rafaela Bonadio¹^ORCID,Barretto Tiago Luís²^ORCID,Rodriguez José Manuel Lorenzo³^ORCID,Bis-Souza Camila Vespúcio¹^ORCID,Barba Francisco Jose⁴^ORCID,Barretto Andrea Carla da Silva¹^ORCID

Affiliation:

1. Universidade Estadual Paulista, Brasil

2. Instituto Federal de São Paulo, Brasil

3. Centro Tecnolóxico de la Carne de Galicia, España

4. Universitat de València, España

Publisher

FapUNIFESP (SciELO)

Link

http://www.scielo.br/pdf/sa/v78n3/1678-992X-sa-78-03-e20190211.pdf

Reference32 articles.

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2. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage;Alirezalu K.;Food Research International,2018

3. Official Methods of Analysis: Nitrites in Cured Meat,2000

4. Official Methods of Analysis,2007

5. Dietary nitrate and nitrite: benefits, risks, and evolving perceptions;Bedale W.;Meat Science,2016

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