Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction
Objective This study was performed to evaluate the quality characteristics of reduced-nitrite boiled pork sausages (BPSs) with paprika oleoresin solution (POS) to compensate for the reduced sodium nitrite (NaNO2). Methods POS was prepared by diluting paprika oleoresin with sunflower seed oil at a ra...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2024-11-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-24-0258.pdf |
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