Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

OBJECTIVE: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium...

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Detalles Bibliográficos
Autores principales: Qiu, Zhuang Zhuang, Chin, Koo Bok
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/PMC7468176/
https://www.ncbi.nlm.nih.gov/pubmed/32777907
http://dx.doi.org/10.5713/ajas.20.0132

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468176/
https://www.ncbi.nlm.nih.gov/pubmed/32777907
http://dx.doi.org/10.5713/ajas.20.0132

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