Investigation of the use of anthocyanins in Cantonese sausage as a nitrite alternative
Cantonese sausages treated with anthocyanins exhibited benefits in TBARS value, residual nitrite levels, and color, and did not compromise antibacterial efficacy. This study demonstrated the possibility of anthocyanins (C3G) as a natural nutrient to partially replace nitrite. © 2025 Society of Chemical Industry.
Authors
- Ziying Luo
- Jianxia Sun (ORCID: https://orcid.org/0000-0002-0456-0422)
- Jiaqi Zhu (ORCID: https://orcid.org/0000-0001-9334-6884)
- Weibin Bai (ORCID: https://orcid.org/0000-0003-1729-2970)
Institutions
- Guangdong University of Technology (CN)
- Guangdong Food Industry Research Institute (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-14
- DOI
- https://doi.org/10.1002/jsfa.70314
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00