Evaluation of Quality of Nitrite-Free Fermented Roe Deer (<i>Capreolus capreolus</i>) Sausage with Addition of Ascorbic Acid and Reduced NaCl

Evaluation of Quality of Nitrite-Free Fermented Roe Deer (<i>Capreolus capreolus</i>) Sausage with Addition of Ascorbic Acid and Reduced NaCl

This study aimed to investigate the possibility of producing fermented roe deer sausages using acid whey without the addition of sodium nitrite. Additionally, ascorbic acid was added to improve the oxidative stability of the product, and sodium chloride (NaCl) was partially replaced by potassium chl...

Full description

Saved in:
Bibliographic Details
Main Authors: Karolina M. Wójciak, Paulina Kęska, Miroslava Kačániová, Natália Čmiková, Elżbieta Solska, Agata Ogórek
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
venison
roe deer
fermented sausage
TBARS
meat color
microbial analysis
Online Access:https://www.mdpi.com/2304-8158/13/23/3823
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items