The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at 4°C. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive...

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Detalles Bibliográficos
Autores principales: Zhang, Huiyun, Peng, Xinyan, Li, Xinling, Wu, Jingjuan, Guo, Xinyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355575/
https://www.ncbi.nlm.nih.gov/pubmed/28316478
http://dx.doi.org/10.5851/kosfa.2017.37.1.114

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355575/
https://www.ncbi.nlm.nih.gov/pubmed/28316478
http://dx.doi.org/10.5851/kosfa.2017.37.1.114

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