English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The aim of this work was to investigate the possibility for the development of new meat cured products with a decreased nitrite content, but unchanged sensory characteristics and prolonged shelf life. Thus, the possibility to replace or to decrease the amount of the nitrite salt by including other non-toxic additive in the product making process was investigated. The effects of different recipes on both sensory characteristics and microbiological safety of the meat products were evaluated. The results showed that even with a very low concentration of nitrite salt, but in presence of monolaurin, the desired pink nuance of the meat batter could be achieved. When half of the amount of nitrite salt (0.2%) was replaced with 0.72% of monolaurin, the meat product, collagen packed sausage with both good sensory properties and microbiological safety was produced. Thus prepared product showed the 21 times lower value for the total cell count of the bacterium Bacillus subtilis D-TMF compared to the product with only nitrite salt as a food additive.

The effect of monolaurin on the colour and microbiological safety of nitrite reduced sausages