Nitrite formation from vegetable sources and its use as a preservative in cooked sausage.

Ko, Young Mi; Park, Jin Hwa; Yoon, Ki Sun

Ko, Young Mi; Park, Jin Hwa; Yoon, Ki Sun.

Affiliation

Ko YM; Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea.
Park JH; Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea.
Yoon KS; Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea.

J Sci Food Agric ; 97(6): 1774-1783, 2017 Apr.

Article in En | MEDLINE | ID: mdl-27469979

Subject(s)

Food Preservation/methods; Food Preservatives/analysis; Meat Products/analysis; Nitrites/analysis; Plant Extracts/pharmacology; Vegetables/chemistry; Animals; Brassica/chemistry; Cooking; Food Preservation/instrumentation; Food Preservatives/pharmacology; Lactuca/chemistry; Listeria monocytogenes/drug effects; Listeria monocytogenes/growth & development; Meat Products/microbiology; Nitrites/pharmacology; Plant Extracts/chemistry; Raphanus/chemistry; Staphylococcus aureus/drug effects; Staphylococcus aureus/growth & development

Key words

cooked sausage; natural antimicrobial; natural nitrite source; pathogen; young radish

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vegetables / Plant Extracts / Food Preservation / Food Preservatives / Meat Products / Nitrites Type of study: Evaluation_studies Limits: Animals Language: En Journal: J Sci Food Agric Year: 2017 Type: Article

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