COLOR STABILITY AND SENSORY ATTRIBUTES OF CHICKEN FRANKFURTERS MADE WITH BETALAINS AND POTASSIUM SORBATE VERSUS SODIUM-NITRITE

被引：2

作者：

VERELTZIS, KP ^{[1
]}

BUCK, EM ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

来源：

JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 01期

关键词：

D O I：

10.4315/0362-028X-47.1.41

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：41 / 45

页数：5

共 15 条

[1] INHIBITION OF SALMONELLA BY SODIUM-NITRITE AND POTASSIUM SORBATE IN FRANKFURTERS
RICE, KM
PIERSON, MD
JOURNAL OF FOOD SCIENCE, 1982, 47 (05) : 1615 - 1617
[2] EFFECTIVENESS OF A BETALAINS POTASSIUM SORBATE SYSTEM VERSUS SODIUM-NITRITE FOR COLOR DEVELOPMENT AND CONTROL OF TOTAL AEROBES, CLOSTRIDIUM-PERFRINGENS AND CLOSTRIDIUM-SPOROGENES IN CHICKEN FRANKFURTERS
VARELTZIS, K
BUCK, EM
LABBE, RG
JOURNAL OF FOOD PROTECTION, 1984, 47 (07) : 532 - 536
[3] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON
PAQUETTE, MW
ROBACH, MC
SOFOS, JN
BUSTA, FF
JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1293 - 1296
[4] RESISTANCE OF SPOROLACTOBACILLUS TO POTASSIUM SORBATE AND SODIUM-NITRITE
BOTHA, SJ
HOLZAPFEL, WH
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1987, 5 (04) : 331 - 336
[5] SENSORY ATTRIBUTES AND INSTRON MEASUREMENTS OF REDUCED-NITRITE POULTRY FRANKFURTERS WITH SORBIC ACID OR POTASSIUM SORBATE
CHAMBERS, E
BOWERS, JA
PRUSA, K
CRAIG, J
JOURNAL OF FOOD SCIENCE, 1982, 47 (01) : 207 - 209
[6] SENSORY, PHYSICAL, AND COOKING CHARACTERISTICS OF BACON PROCESSED WITH VARYING LEVELS OF SODIUM-NITRITE AND POTASSIUM SORBATE
BERRY, BW
BLUMER, TN
JOURNAL OF FOOD SCIENCE, 1981, 46 (02) : 321 - 327
[7] SHELFLIFE CHARACTERISTICS OF BACON PROCESSED WITH VARIOUS LEVELS OF SODIUM-NITRITE AND POTASSIUM SORBATE
BERRY, BW
QUICK, JA
DOUGLASS, LW
TENNENT, IN
JOURNAL OF FOOD PROTECTION, 1983, 46 (07) : 596 - 600
[8] EFFECTS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON INVITRO CULTURED MAMMALIAN-CELLS
BUDAYOVA, E
NEOPLASMA, 1985, 32 (03) : 341 - 350
[9] EFFECT OF SODIUM ACID PYROPHOSPHATE IN COMBINATION WITH SODIUM-NITRITE OR SODIUM-NITRITE POTASSIUM SORBATE ON CLOSTRIDIUM-BOTULINUM GROWTH AND TOXIN PRODUCTION IN BEEF PORK FRANKFURTER EMULSIONS
WAGNER, MK
BUSTA, FF
JOURNAL OF FOOD SCIENCE, 1983, 48 (03) : 990 - &
[10] INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM-NITRITE
SEBRANEK, JG
SCHRODER, BG
RUST, RE
TOPEL, DG
JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 1120 - 1121

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