Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages.

Sojic, Branislav; Pavlic, Branimir; Tomovic, Vladimir; Kocic-Tanackov, Suncica; Durovic, Sasa; Zekovic, Zoran; Belovic, Miona; Torbica, Aleksandra; Jokanovic, Marija; Urumovic, Nebojsa; Vujadinovic, Dragan; Ivic, Maja; Skaljac, Snezana

Sojic, Branislav; Pavlic, Branimir; Tomovic, Vladimir; Kocic-Tanackov, Suncica; Durovic, Sasa; Zekovic, Zoran; Belovic, Miona; Torbica, Aleksandra; Jokanovic, Marija; Urumovic, Nebojsa; Vujadinovic, Dragan; Ivic, Maja; Skaljac, Snezana.

Afiliación

Sojic B; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: sojic@tf.uns.ac.rs.
Pavlic B; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Tomovic V; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Kocic-Tanackov S; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Durovic S; University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia.
Zekovic Z; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Belovic M; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Torbica A; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Jokanovic M; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Urumovic N; Univerexport group Backa ad, Backa Palanka, Novasadski put 10, 21400 Backa Palanka, Serbia.
Vujadinovic D; University of East Sarajevo, Faculty of Technology, ÐapaÐºaj 34A, 75400 Zvornik, Bosnia and Herzegovina.
Ivic M; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Skaljac S; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.

Food Chem ; 330: 127202, 2020 Nov 15.

Article en En | MEDLINE | ID: mdl-32531637

Asunto(s)

Productos de la Carne/análisis; Mentha piperita/química; Aceites Volátiles/química; Aceites de Plantas/química; Carne Roja/análisis; Nitrito de Sodio/química; Solanum lycopersicum/química; Animales; Color; Culinaria; Oxidación-Reducción; Extractos Vegetales/química; Porcinos

Palabras clave

1,1,3,3-Tetraethoxypropane (PubChem CID: 67147); 2-Thiobarbituric acid (PubChem CID: 2723628); Butylhydroxytoluene (PubChem CID: 31404); Cooked pork sausage; Peppermint essential oil; Sodium nitrite; Supercritical extract of tomato pomace; Trichloroacetic acid (PubChem CID: 6421); n-Hexane (PubChem CID: 8058)

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Nitrito de Sodio / Aceites de Plantas / Aceites Volátiles / Mentha piperita / Solanum lycopersicum / Carne Roja / Productos de la Carne Límite: Animals Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article

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