Production of frankfurters with tomato powder as a natural additive

Eyiler E., ÖZTAN A.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.44, sa.1, ss.307-311, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 1
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.lwt.2010.07.004
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.307-311
  • Hacettepe Üniversitesi Adresli: Evet

Özet

This study includes the investigation of chemical properties such as nitrosomyoglobin content, lycopene content, and the oxidation level, and the sensorial properties of frankfurters which have been produced by both reducing the nitrite level and adding tomato powder. All samples have been vacuum packed and stored at +4 degrees C for 60 days.