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- W2349642308 abstract "Nitrite has important contribution to the formation of meat flavor and color, however carcinogenic Nnitrosamine compounds may be generated. Currently, it became a trend that fermented vegetable juice by nitrate reduction bacterium, resulting adequate nitrite coming into being, replaced chemosynthetic nitrite to process green cured meat products,. In this paper, the fermentation condition was investigated in which celery juice was research objective and Italy Lyocarni VBL-97 was culture. Results reflected that when added 50 % celery juice, 8 % dextrose, 1.25×106CFU/mL VBL-97 and snaked 24 h at 38 ℃,nitrite concentration increased to maximum of 225 mg/kg, meanwhile nitrate concentration decreased to minimum. Subsequently, the celery juice was dried to process sausage instead of chemosynthetic nitrite. A fermented celery powder-added treatment and two controls(one with nitrite; one without nitrite or fermented celery powder) were used. The treatment behaved well in residual nitrite concentration and performed closed to conventional sausage in a*, which demonstrated it was feasible that the fermented celery powder replaced the chemosynthetic nitrite to process green cured meat products." @default.
- W2349642308 created "2016-06-24" @default.
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- W2349642308 date "2013-01-01" @default.
- W2349642308 modified "2023-09-28" @default.
- W2349642308 title "The Influence of Sausage Quality Treated by Fermented Celery Powder Instead of Nitrite" @default.
- W2349642308 hasPublicationYear "2013" @default.
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