Stability of &#945;-tocotrienol and &#945;-tocopherol in salami-type sausages and curing brine depending on nitrite and pH.

Gerling, Eva-Maria; Ternes, Waldemar

Stability of α-tocotrienol and α-tocopherol in salami-type sausages and curing brine depending on nitrite and pH.

Gerling, Eva-Maria; Ternes, Waldemar.

Afiliação

Gerling EM; Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
Ternes W; Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany. Electronic address: waldemar.ternes@tiho-hannover.de.

Meat Sci ; 98(4): 657-64, 2014 Dec.

Article em En | MEDLINE | ID: mdl-25089791

Assuntos

Conservação de Alimentos/métodos; Produtos da Carne/análise; Nitritos/análise; Sais; Tocotrienóis/análise; alfa-Tocoferol/análise; Animais; Concentração de Íons de Hidrogênio; Suínos

Palavras-chave

Curing brine; Freeze drying; Salami-type sausages; α-Tocotrienol; α-Tocotrienol-rich barley oil

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sais / Alfa-Tocoferol / Tocotrienóis / Conservação de Alimentos / Produtos da Carne / Nitritos Limite: Animals Idioma: En Ano de publicação: 2014 Tipo de documento: Article

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