Effect of leek and onion on processing and quality characteristics of Greek traditional sausages.

@article{Fista2004EffectOL,
  title={Effect of leek and onion on processing and quality characteristics of Greek traditional sausages.},
  author={G A Fista and J G Bloukas and Anastasios S. Siomos},
  journal={Meat science},
  year={2004},
  volume={68 2},
  pages={163-72}
}
The objective of this study was to investigate the effect of leek and onion on processing and quality characteristics of sausages and select the most appropriate, to determine the optimum level of selected vegetable and to improve its effectiveness on quality characteristics of sausages, in comparison to the addition of nitrites (100 ppm), by using a starter culture of Staphylococcus carnosus and ascorbate. The nitrate content of leek ranged from 213 to 255 ppm and that of onion was 79 ppm… CONTINUE READING

Connections & Topics

Mentioned Connections BETA
NitritesNo subtypeNitrate
The higher the leek level the higher the nitrate and nitrite content of sausages and the lower the redness , a ( ∗)(+ ) .
NitrateNo subtypeNitrites
The higher the leek level the higher the nitrate and nitrite content of sausages and the lower the redness , a ( ∗)(+ ) .
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