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Investigation of substitution of nitrite by sorbate in mortadella involved preparation of the product with nitrite-sorbate combinations and controls of nitrite and sorbate alone. The results revealed that mortadella samples made with sorbate alone were not sensorily acceptable and had the highest TBA values. Mortadella prepared with nitrite alone was acceptable in all respects but showed the highest...
In this study 24 samples of sausage with different amounts of nitrite, l-ascorbic acid and α-tocopherol were prepared in order to determine the inhibitory effects of l-ascorbic acid and α-tocopherol as reductants against formation of mutagenic N-nitroso compounds that form in cured meat products. These mutagenic N-nitroso compounds were extracted by phosphate buffer and ethylacetate. The mutagenicity...
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