Effects of Substituting Sodium Nitrite with Thearubigins on Storage Quality and Volatile Flavor Compounds of Chinese Sausage
In this study, Chinese sausage was prepared by replacing sodium nitrite with thearubigins. To evaluate the effects of the substitution of sodium nitrite on the storage quality and flavor of Chinese sausage, the changes in chromatic value, water activity, pH, acid value, thiobarbituric acid reactive...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080374 |
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