Effect of Sodium Ascorbate on Some Quality Characteristics of Turkish Pastırma
Different amounts of sodium ascorbate (0, 150, 300 and 450 mg/kg) were used in curing stage of Turkish pastırma production and the effect of sodium ascorbate was investigated on some quality characteristics of pastırma. It was observed that there was no effect of sodium ascorbate on pH and penetrometler value of pastirma. Sodium ascorbate caused to decrease of TBA-value and residual nitrite content (P
Anahtar Kelimeler:
Turk. J. Agric. For., 22, (1998), 515-520. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.22, iss.5.
Effect of Sodium Ascorbate on Some Quality Characteristics of Turkish Pastırma
Different amounts of sodium ascorbate (0, 150, 300 and 450 mg/kg) were used in curing stage of Turkish pastırma production and the effect of sodium ascorbate was investigated on some quality characteristics of pastırma. It was observed that there was no effect of sodium ascorbate on pH and penetrometler value of pastirma. Sodium ascorbate caused to decrease of TBA-value and residual nitrite content (P
Keywords:
Turk. J. Agric. For., 22, (1998), 515-520. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.22, iss.5.,
- ISSN: 1300-011X
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK
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