Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
ABSTRACT: The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired co...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade de São Paulo
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| Series: | Scientia Agricola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300902&lng=en&tlng=en |