Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporati...

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Detalles Bibliográficos
Autores principales: Kumar, Pavan, Chatli, Manish Kumar, Mehta, Nitin, Malav, Om Prakash, Verma, Akhilesh Kumar, Kumar, Devendra, Rathour, Manjeet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048370/
https://www.ncbi.nlm.nih.gov/pubmed/30018502
http://dx.doi.org/10.5851/kosfa.2018.38.3.593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048370/
https://www.ncbi.nlm.nih.gov/pubmed/30018502
http://dx.doi.org/10.5851/kosfa.2018.38.3.593

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