Studies on Application of Pig Blood Nitrosohemoglobin in Meat Product

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XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong. Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages [J]. FOOD SCIENCE, 2021, 42(9): 184-191.

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GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun. Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 186-192.

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ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao. Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing [J]. FOOD SCIENCE, 2021, 42(3): 236-242.

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CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji. Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage [J]. FOOD SCIENCE, 2021, 42(16): 8-13.

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LIU Yingli, YANG Ziyan, WAN Zhen, YU Qinglin, CAO Yating, JIANG Yixuan, LI Hongyan, LIU Jie, WANG Jing. Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage [J]. FOOD SCIENCE, 2021, 42(11): 284-296.

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LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen. Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation [J]. FOOD SCIENCE, 2020, 41(6): 131-138.

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HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai. Effect of Mixed Starter Cultures on the Quality of Fermented Sausage [J]. FOOD SCIENCE, 2020, 41(24): 95-101.

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ZHOU Huimin, ZHAO Bing, WU Qianrong, LI Su, PAN Xiaoqian, ZHU Ning, QIAO Xiaoling, WANG Shouwei, LIU Bowen, ZHANG Shunliang. Changes in Odor-Active Compounds and Analysis of Off-Flavor Compounds in Chinese Sausage Added with Black and White Pepper during Storage [J]. FOOD SCIENCE, 2020, 41(24): 162-171.

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WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian. Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages [J]. FOOD SCIENCE, 2020, 41(2): 29-36.

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LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen. Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation [J]. FOOD SCIENCE, 2020, 41(2): 141-147.

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