Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, o...

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Detalles Bibliográficos
Autores principales: Sam, Faisal Eudes, Ma, Teng-Zhen, Atuna, Richard Atinpoore, Salifu, Rafia, Nubalanaan, Bilal-Ahmad, Amagloh, Francis Kweku, Han, Shun-Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702096/
https://www.ncbi.nlm.nih.gov/pubmed/34945583
http://dx.doi.org/10.3390/foods10123032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702096/
https://www.ncbi.nlm.nih.gov/pubmed/34945583
http://dx.doi.org/10.3390/foods10123032

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