Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite
YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin · 2023 · Shipin Kexue
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated. Four groups of sausage were prepared by using a multi-strain starter culture (VBM-60, Sacco): negative control (NC, without nitrate or nitrite), positive control (PC, with 150 mg/kg sodium nitrite), 0.5% white radish powder (R0.5), and 1% white radish powder (R1). The effects of nitrite substitution by white radish powder on the physicochemical, microbiological and sensory characteristics of dry fermented sausage during production and storage were investigated. The results showed
Abstract by YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin, Shipin Kexue (2023) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.7506/spkx1002-6630-20220713-138