Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace

The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples wi...

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Detalles Bibliográficos
Autores principales: Skwarek, Patrycja, Karwowska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688078/
https://www.ncbi.nlm.nih.gov/pubmed/36421709
http://dx.doi.org/10.3390/biom12111695

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688078/
https://www.ncbi.nlm.nih.gov/pubmed/36421709
http://dx.doi.org/10.3390/biom12111695

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