Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters

Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storag...

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Detalles Bibliográficos
Autores principales: Wagh, Rajesh V., Chatli, Manish K., Ruusunen, Marita, Puolanne, Eero, Ertbjerg, Per
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478487/
https://www.ncbi.nlm.nih.gov/pubmed/26104527
http://dx.doi.org/10.5713/ajas.14.0752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478487/
https://www.ncbi.nlm.nih.gov/pubmed/26104527
http://dx.doi.org/10.5713/ajas.14.0752

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