Different commercial technological ingredients: impact on the shelf life of refrigerated fresh sausages

Different commercial technological ingredients: impact on the shelf life of refrigerated fresh sausages

This study aimed to evaluate the effects of incorporating sodium erythorbate (PC) the absence of sodium erythorbate (NC), citric acid (CA), ascorbic acid (AA), sodium lactate (SL), potassium lactate (PL), TARI L 96 Forte (TL96 - a blend of lactic acid, dextrose, citric acid, acetic acid), and rosem...

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Main Authors: Adrieli Maiandra Piccinin do Amaral, Etiene Mendes Amorim, Edson Gabriel Santana do Carmo, João Vitor Padilha dos Santos, Marlei Teresinha Canova, Paulo Atílio Dalan, Luana Bettanin, Weber da Silva Robazza, Liziane Schittler Moroni, Georgia Sehn, Darlene Cavalheiro
Format: Article
Language:English
Published: Universidade Federal de Goiás 2025-08-01
Series:Ciência Animal Brasileira
Online Access:https://revistas.ufg.br/vet/article/view/80480
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