Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés

Meat Science

Volumn 91, Issue 1, 2012, Pages 29-35

  Vossen, Els ^a   Doolaege, Evelyne H A ^a   Moges, Haile Demewez ^b   de Meulenaer, Bruno ^a   Szczepaniak, Slawomir ^c   Raes, Katleen ^d   de Smet, Stefaan ^a  

^a GHENT UNIVERSITY   (Belgium)

^b BAHIR DAR UNIVERSITY   (Ethiopia)

^c ODISEE UNIVERSITY COLLEGE   (Belgium)

^d Hogeschool West Vlaanderen   (Belgium)

Author keywords

Ascorbic acid; Colour stability; Lipid oxidation; Meat processing; Nitrite; Protein oxidation

Indexed keywords

ASCORBIC ACIDS; COLOUR STABILITY; LIPID OXIDATION; MEAT PROCESSING; NITRITE; PROTEIN OXIDATION;

COLOR; KETONES; ORGANIC ACIDS; OXIDATION; SODIUM;

STABILITY;

ANTIOXIDANT; ASCORBIC ACID; DEHYDROASCORBIC ACID; FOOD PRESERVATIVE; SODIUM NITRITE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FAST FOOD; FOOD HANDLING; HEAT; KINETICS; LIPID PEROXIDATION; LIVER; OXIDATION REDUCTION REACTION; PIGMENTATION; PROTEIN CARBONYLATION; SWINE;

ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; DEHYDROASCORBIC ACID; FAST FOODS; FOOD HANDLING; FOOD PRESERVATIVES; HOT TEMPERATURE; KINETICS; LIPID PEROXIDATION; LIVER; OXIDATION-REDUCTION; PIGMENTATION; PROTEIN CARBONYLATION; SODIUM NITRITE; SUS SCROFA;

EID: 84856384665     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.12.001     Document Type: Article

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