Effect of willow herb (<i>Epilobium angustifolium</i> L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides-Reference-Cited by-同舟云学术

Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides

Published:2022 Issue:6 Volume:13 Page:3526-3539
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ferysiuk Karolina¹,Wójciak Karolina Maria¹^ORCID,Kęska Paulina¹^ORCID

Affiliation:

1. Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland

Abstract

Investigation of the effect of the addition of various amounts of E. angustifolium extracts on the biological activity of peptides in canned meat with reduced amount of sodium nitrite and their stability during 180 days of storage (4 °C).

Funder

Ministerstwo Edukacji i Nauki

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO01534F

Reference70 articles.

1. Alternatives to nitrite in processed meat: Up to date

2. Uncured-Labeled Meat Products Produced Using Plant-Derived Nitrates and Nitrites: Chemistry, Safety, and Regulatory Considerations

3. The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork