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Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage

Xianchao Feng1, Chenyi Li2, Xu Jia2

  • 1College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.

Meat Science
|March 1, 2016
PubMed

Keywords:
Protein nitrosationProtein oxidationSausageSodium nitrite

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