Differential effects of the curing agents sodium ascorbate and sodium nitrite on protein oxidation in dry fermented sausages Vrije Universiteit Brussel
The effects of sodium nitrite and sodium ascorbate on lipid and protein oxidation were studied in dry fermented sausages. Both compounds were added in a 2×2 factorial design based on the following four treatments: (1) a control without sodium ascorbate and sodium nitrite, (2) sodium ascorbate at 500 mg/kg, (3) sodium nitrite at 150 mg/kg, and (4) sodium ascorbate at 500 mg/kg and sodium nitrite at 150 mg/kg. Lipid oxidation was quantified by ...