Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella.

• Tác giả: Manoela Meira Balzan, Paulo Cezar Bastianello Campagnol, Bruno Augusto Matar Carciofi, Alexandre José Cichoski, Bibiana Alves Dos Santos, Priscila Rossato Fracari, Denise Adamoli Laroque, Ana Guimarães Massia, Igor Tomasevic, Roger Wagner
• Ngôn ngữ: eng
• Ký hiệu phân loại: 751.4 *Techniques and procedures
• Thông tin xuất bản: England : Meat science , 2025
• Bộ sưu tập: NCBI
• ID: 479408

Tóm tắt

This study evaluated using pulsed light (PL) and jabuticaba peel extract (JPE) to control bacterial growth in sliced mortadella with reduced sodium nitrite content and assessed their impact on food quality. Three formulations were tested: 150 ppm nitrite (100 % of the allowed dosage, N