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Effect of sodium nitrite dose on lipid oxidation and colour changes
during the shelf-life of refrigerated pork liver pâtés packed in MAP

Effect of sodium nitrite dose on lipid oxidation and colour changes during the shelf-life of refrigerated pork liver pâtés packed in MAP

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Auteurs : Carlier M, Martin JL, Duchêne B, Promeyrat A

Pork liver pâté is highly susceptible to oxidation due to its chemical composition (fat, liver) and process (mincing, thermal treatment). In processed meats, nitrite plays a significant role in the oxidative stability, the microbiological safety and the development of typical colour and flavour, but it may induce neo-formed compounds formation. Removing nitrite remains complex and unsuccessful for some processed meats. This study aims to determine the effect of low sodium nitrite doses (NaNO2) on lipid oxidation and colour during the shelf-life (T) of liver pâtés.

Fiche technique

Titre :

Effect of sodium nitrite dose on lipid oxidation and colour changes during the shelf-life of refrigerated pork liver pâtés packed in MAP

Date sortie / parution :

2021

Quelques mots clés

Couleur Nitrite Oxydation
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