Effect of Partial Nitrite Substitution by Pomegranate Powder and Tea Polyphenols on Inulin Ham Sausage Quality
In order to study the quality of inulin sausage that influenced through pomegranate powder and tea polyphenols to substitute partly nitrite, firstly, according to the cooking loss, color and texture properties of sausage assured il barone wine appropriate inulin.Secondly, the process conditions and recipe were optimized by single factor experiments