Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction
The combination of 75 ppm NaNO2 and 0.1% POS to BPS during storage had an antimicrobial effect similar to that of adding 150 ppm NaNO2. Thus, POS can be used to reduce the use of NaNO2 in meat products.
Authors
- Geon Ho Kim (ORCID: https://orcid.org/0000-0002-4700-4485)
- Koo Bok Chin (ORCID: https://orcid.org/0000-0002-8062-6331)
Institutions
- Chonnam National University (KR)
Publication Details
- Journal
- Animal Bioscience
- Published
- 2024-08-23
- DOI
- https://doi.org/10.5713/ab.24.0258
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministry of Agriculture, Food and Rural Affairs
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry