Optimum use of nitrite on the qualities and residual nitrite in emulsion-type sausage with different fat contents

Supapich Somboonying, Pitiporn Ritthiruangdej, Kanithaporn Vangnai...

Proceedings of 61st Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Bangkok (Thailand). 2023. p. 698-705 (1245 p.)

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  • Optimum use of nitrite on the qualities and residual nitrite in emulsion-type sausage with different fat contents

  • Proceedings of 61st Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment

  • Kasetsart University, Bangkok (Thailand)
    Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
    Ministry of Agriculture and Cooperatives, Bangkok (Thailand)
    Ministry of Education, Bangkok (Thailand)
    Ministry of Natural Resources and Environment, Bangkok (Thailand)
    Ministry of Digital Economy and Society, Bangkok (Thailand)
    Thailand Science Research and Innovation, Bangkok (Thailand)
    National Research Council of Thailand, Bangkok (Thailand)
    Prachacheun Research Network, Pathum Thani (Thailand)

  • 61

  • สาขาอุตสาหกรรมเกษตร

  • 2023

  • Supapich Somboonying
    Pitiporn Ritthiruangdej
    Kanithaporn Vangnai

  • 978-616-278-768-3

  • 10.14457/KU.res.2023.69

  • 61. Kasetsart University Annual Conference

  • Bangkok (Thailand)

  • 1-3 Mar 2023

  • Bangkok (Thailand)

  • p. 698-705

  • 1245 p.

  • อังกฤษ

  • Thai National AGRIS Centre, Office of The University Library Kasetsart University, P.O. BOX 1084 Kasetsart Chatuchak, Bangkok 10903, Thailand

  • Q03-การปนเปื้อนอาหาร

  • Q05-สารเจือปนในอาหาร

  • Q04-องค์ประกอบอาหาร

  • ไส้กรอก;ผลิตภัณฑ์แปรรูปจากสัตว์;ปริมาณไขมัน;สารเจือปนในอาหาร;ไนไตรต์;ระดับปริมาณสารตกค้างไม่เกินค่าปลอดภัย;ความปลอดภัยทางอาหาร;ปริมาณความชื้น;คุณภาพ

  • Sausages;Processed animal products;Lipid content;Food additives;Nitrites;Maximum residue limits;Food safety;Moisture content;Quality

  • ไส้กรอกไก่;ไส้กรอกอิมัลชัน;ปริมาณไขมัน;ไนไตรท์;สารเติมแต่ง;ชนิดอิมัลชัน;ปริมาณความชื้น;ปริมาณสารตกค้าง;คุณภาพผลิตภัณฑ์

  • Chicken sausage;Emulsified sausage;Fat contents;Nitrite;Additive;Emulsion type;Moisture content;Residual nitrite;Product quality

  • [1] Supapich Somboonying (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
    [2] Pitiporn Ritthiruangdej (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
    [3] Kanithaporn Vangnai (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)

92 48

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Supapich Somboonying. (2023). Optimum use of nitrite on the qualities and residual nitrite in emulsion-type sausage with different fat contents.  n.p.: Kasetsart University, Bangkok (Thailand)
Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
Ministry
           of Agriculture and Cooperatives, Bangkok (Thailand)
Ministry of Education, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Digital Economy and Society, Bangkok (Thailand)
Thailand Science Research and Innovation, Bangkok
           (Thailand)
National Research Council of Thailand, Bangkok (Thailand)
Prachacheun Research Network, Pathum Thani (Thailand)
.

Supapich Somboonying. "Optimum use of nitrite on the qualities and residual nitrite in emulsion-type sausage with different fat contents".  n.p.: Kasetsart University, Bangkok (Thailand)
Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
Ministry of Agriculture
           and Cooperatives, Bangkok (Thailand)
Ministry of Education, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Digital Economy and Society, Bangkok (Thailand)
Thailand Science Research and Innovation, Bangkok (Thailand)
National
           Research Council of Thailand, Bangkok (Thailand)
Prachacheun Research Network, Pathum Thani (Thailand)
. 2023.

Supapich Somboonying. (2023). Optimum use of nitrite on the qualities and residual nitrite in emulsion-type sausage with different fat contents.  n.p.: Kasetsart University, Bangkok (Thailand)
Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
Ministry
           of Agriculture and Cooperatives, Bangkok (Thailand)
Ministry of Education, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Digital Economy and Society, Bangkok (Thailand)
Thailand Science Research and Innovation, Bangkok
           (Thailand)
National Research Council of Thailand, Bangkok (Thailand)
Prachacheun Research Network, Pathum Thani (Thailand)
.