Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage

Meat Science

Volumn 116, Issue , 2016, Pages 260-267

  Feng, Xianchao ^a,b   Li, Chenyi ^a   Jia, Xu ^a   Guo, Yan ^a   Lei, Na ^a   Hackman, Robert M ^c   Chen, Lin ^a   Zhou, Guanghong ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Protein nitrosation; Protein oxidation; Sausage; Sodium nitrite

Indexed keywords

CHEMICAL REACTIONS; COVALENT BONDS; MEATS; OXIDANTS; OXIDATION; SODIUM;

ANTIOXIDANT EFFECT; CURED MEAT PRODUCTS; NITROSATION; OPTIMAL FORMULATION; PROTEIN OXIDATION; SAUSAGE; SODIUM NITRITE; SURFACE HYDROPHOBICITY;

PROTEINS;

PROTEIN; SODIUM NITRITE;

ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; LIPID PEROXIDATION; MEAT; NITROSATION; OXIDATION REDUCTION REACTION; PIG; PROCEDURES; TIME FACTOR;

ANIMALS; FOOD HANDLING; LIPID PEROXIDATION; MEAT PRODUCTS; NITROSATION; OXIDATION-REDUCTION; PROTEINS; SODIUM NITRITE; SWINE; TIME FACTORS;

EID: 84958999367     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.01.017     Document Type: Article

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