Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

OBJECTIVE: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days. METHODS: The antioxidant activity of FB was determined through radical-scavenging activit...

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Detalles Bibliográficos
Autores principales: Zhou, Hengyue, Zhuang, Xinbo, Zhou, Changyu, Ding, Daming, Li, Chunbao, Bai, Yun, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7206399/
https://www.ncbi.nlm.nih.gov/pubmed/31208181
http://dx.doi.org/10.5713/ajas.19.0094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7206399/
https://www.ncbi.nlm.nih.gov/pubmed/31208181
http://dx.doi.org/10.5713/ajas.19.0094

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