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Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumenta...

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Detalles Bibliográficos
Autores principales:	Seo, Jin-Kyu, Parvin, Rashida, Park, Junyoung, Yang, Han-Sul
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998109/ https://www.ncbi.nlm.nih.gov/pubmed/33800453 http://dx.doi.org/10.3390/antiox10030407

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