Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages

Meat Science

Volumn 114, Issue , 2016, Pages 1-7

  De Maere, Hannelore ^a,b   Fraeye, Ilse ^a   De Mey, Eveline ^a   Dewulf, Lore ^a   Michiels, Chris ^a   Paelinck, Hubert ^a   Chollet, Sylvie ^b  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Food Quality Laboratory   (France)

Author keywords

Heme; Natural colouring; PH condition; Protoporphyrin IX; Zinc protoporphyrin IX

Indexed keywords

MEATS; PH; PORPHYRINS; ZINC COMPOUNDS;

DRY FERMENTED SAUSAGE; HEME; MEAT PRODUCTS; NATURALLY OCCURRING; PH CONDITION; PRODUCTION PROCESS; PROTOPORPHYRIN IX; ZINC PROTOPORPHYRIN;

ZINC;

HEME; NITRIC ACID DERIVATIVE; NITRITE; PROTOPORPHYRIN; PROTOPORPHYRIN ZINC; ZINC;

ANALYSIS; ANIMAL; BIOSYNTHESIS; COLOR; FERMENTATION; HUMAN; MEAT; METABOLISM; PH;

ANIMALS; COLOR; FERMENTATION; HEME; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; NITRATES; NITRITES; PROTOPORPHYRINS; ZINC;

EID: 84949599688     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.11.024     Document Type: Article

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