Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs

Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of dif...

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Veröffentlicht in:	International Food Research Journal 2023-08, Vol.30 (4), p.964-977
Hauptverfasser:	Liang, Xinyue, Wu, Yiheng, Wang, Fanghua, Wang, Yonghua
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Cooking Fruits Meat processing Meat products Meatballs Moisture content NMR Nuclear magnetic resonance Oxidation Sodium
Online-Zugang:	Volltext
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