Monitoring nitrite and nitrate residues in frankfurters during processing and storage.

Keywords

Nitrite, Nitrate, Chemistry, Food science, Dietary Nitrate

References

• Tecnología de los embutidos escaldadosF. Wirth — 1992
• FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTSS. H. Lee, R. G. Cassens, W.C. Winder — 1978
• Use of sodium nitrite in cured meats todayR. G. Cassens — 1995
• A nitride-free curing system and its application to the production of WienersADAM R. O'BOYLE, L.J. Rubin, Levente L. Diósady — 1990

Cited by

• Investigating uncured no nitrate or nitrite added processed meat productsJeffrey J. Sindelar — 2006
• Nitrates III and V - their application and future in food processing.E. Pośpiech, Angelina Frankowska — 2009
• Naturally cured meats: Quality, safety, and chemistryGary A. Sullivan — 2011
• Avaliação do teor de nitrito e nitrato em alimentos cárneos comercializados em SalvadorRenata de Souza Guerreiro, Matheus Santos de Sá, Letícia de Alencar Pereira Rodrigues — 2015
• Application of capillary isotachophoretic method to the determination of nitrate and nitrite ions in meat productsAneta Jastrzębska — 2010
• Effect of adding smoke-flavouring to frankfurters on nitrite and nitrate levelsMaría Luisa Pérez-Rodríguez, MERCEDES GARCIA‐MATA, N. Bosch‐Bosch — 1998
• Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.Jeffrey J. Sindelar, Joseph C. Cordray, Joseph G. Sebranek — 2007
• Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth.Gary A. Sullivan, Armitra Jackson‐Davis, Kohl D. Schrader — 2012
• Human safety controversies surrounding nitrate and nitrite in the diet.Jeffrey J. Sindelar, Andrew L. Milkowski — 2012
• Presença de aditivos conservantes (nitrito e sulfito) em carnes bovinas moídas, comercializadas em mercados varejistasCarla da Silva, Maria Lúcia Guerra Monteiro, Roberta de Oliveira Resende Ribeiro — 2009
• Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus XylosusHsiu-Lan Guo, Deng‐Cheng Liu, Ming-Tsao Chen — 2003
• Níveis de nitrito e nitrato em salsichas comercializadas na região metropolitana do RecifeArtur Bibiano de Melo Filho, Telma Maria Barreto Biscontini, Sâmara Alvachian Cardoso Andrade — 2004
• THE EFFECT OF THE USE OF NITRATE AND NITRATE ON THE INIBITION OF Clostridium perfringens TYPE A ON THE BOVINE CURED SAUSAGEMelissa Amin, Jair Vicente de Oliveira — 2006
• Residual nitrite and nitrate levels of frankfurters along with their shelf-life.Ma. L. Pérez‐Rodríguezt, N. Bosch‐Bosch, MERCEDES GARCIA‐MATA — 1997
• Effect of leek and onion on processing and quality characteristics of Greek traditional sausages.G.A. Fista, J.G. Bloukas, Anastasios S. Siomos — 2004
• Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.Matthew J. Terns, Andrew L. Milkowski, Scott A. Rankin — 2011
• BP NEURAL NETWORK FOR EVALUATING SENSORY TEXTURE PROPERTIES OF COOKED SAUSAGEQingli Dong — 2009
• Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages.Matthew J. Terns, Andrew L. Milkowski, J. Claus — 2011
• Evaluation of mortadella formulated with carbon monoxide-treated porcine blood.Araída Dias Pereira, L.A.M. Gomide, Paulo Roberto Cecon — 2014
• Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitritoMonalisa Pereira Dutra, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos — 2011

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