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• W2895826929 abstract "Glycated nitrosohaemoglobin (G-NO-Hb) prepared from porcine blood cells was used in natural fermented Harbin dry sausages to evaluate their possible as an alternative for sodium nitrite (SN). The results show that the G-NO-Hb had no significant effect on the pH, water activity, and growth of total bacteria and lactic acid bacteria counts (P > 0.05). G-NO-Hb inhibited Enterobacteriaceae growth (P < 0.05), but this inhibition was lower than SN. The redness of sausages with 2 g/kg G-NO-Hb were almost the same as SN sausages (P > 0.05). The thiobarbituric acid reactive substances of G-NO-Hb samples had no differences when compared to SN samples except at 12 days. Residual nitrite in G-NO-Hb sausages was lower than SN samples. The content of individual volatile compounds, such as hexanal (lipid oxidation marker), was nearly three times lower for SN than for G-NO-Hb samples. Overall, G-NO-Hb reduced nitrite residue and inhibited lipid oxidation and Enterobacteriaceae growth of sausages, demonstrating great potential as a substitute for sodium nitrite in meat products." @default.
• W2895826929 created "2018-10-26" @default.
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• W2895826929 date "2019-02-01" @default.
• W2895826929 modified "2023-10-01" @default.
• W2895826929 title "Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages" @default.
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• W2895826929 doi "https://doi.org/10.1016/j.meatsci.2018.10.008" @default.
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• W2895826929 hasPublicationYear "2019" @default.
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