Cargando…

Effects of Cherry (Prunus cerasus L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage

Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant...

Descripción completa

Detalles Bibliográficos
Autores principales:	Fu, Qingquan, Song, Shangxin, Xia, Tianlan, Wang, Rongrong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689877/ https://www.ncbi.nlm.nih.gov/pubmed/36429182 http://dx.doi.org/10.3390/foods11223590

Ejemplares similares

Evolution of Cherries (Prunus Subgenus Cerasus) Based on Chloroplast Genomes
por: Shen, Xin, et al.
Publicado: (2023)

Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods
por: Blando, Federica, et al.
Publicado: (2004)

Chemical Fingerprint of ‘Oblačinska’ Sour Cherry (Prunus cerasus L.) Pollen
por: Fotirić Akšić, Milica, et al.
Publicado: (2019)

Tart Cherry (Fruit of Prunus cerasus) Concentrated Powder (TCcp) Ameliorates Glucocorticoid-Induced Muscular Atrophy in Mice
por: Ku, Sae-Kwang, et al.
Publicado: (2021)

Genome of tetraploid sour cherry (Prunus cerasus L.) ‘Montmorency’ identifies three distinct ancestral Prunus genomes
por: Goeckeritz, Charity Z, et al.
Publicado: (2023)

Genetic and molecular characterization of three novel S-haplotypes in sour cherry (Prunus cerasus L.)
por: Tsukamoto, Tatsuya, et al.
Publicado: (2008)

Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland
por: Sokół-Łętowska, Anna, et al.
Publicado: (2020)

Clone identification in Japanese flowering cherry (Prunus subgenus Cerasus) cultivars using nuclear SSR markers
por: Kato, Shuri, et al.
Publicado: (2012)

Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices
por: Oksuz, Tugba, et al.
Publicado: (2019)

Electroantennographic and Behavioural Responses of European Cherry Fruit Fly, Rhagoletis cerasi, to the Volatile Organic Compounds from Sour Cherry, Prunus cerasus, Fruit
por: Būda, Vincas, et al.
Publicado: (2022)

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
por: Ham, Hyoung-Joo, et al.
Publicado: (2016)

The genome of Chinese flowering cherry (Cerasus serrulata) provides new insights into Cerasus species
por: Yi, Xian-Gui, et al.
Publicado: (2020)

The influence of tart cherries (Prunus Cerasus) on vascular function and the urinary metabolome: a randomised placebo-controlled pilot study
por: Kimble, Rachel, et al.
Publicado: (2021)

Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China
por: Wang, Rui, et al.
Publicado: (2021)

Comparative Assessment of Phytochemical Compounds and Antioxidant Properties of Kernel Oil from Eight Sour Cherry (Prunus cerasus L.) Cultivars
por: Stryjecka, Małgorzata, et al.
Publicado: (2022)

Effect of dietary raw and fermented sour cherry kernel (Prunus cerasus L.) on digestibility, intestinal morphology and caecal microflora in broiler chickens
por: Gungor, Emrah, et al.
Publicado: (2019)

Effects of a tart cherry (Prunus cerasus L.) phenolic extract on Porphyromonas gingivalis and its ability to impair the oral epithelial barrier
por: Ben Lagha, Amel, et al.
Publicado: (2021)

Accurate Chromosome Identification in the Prunus Subgenus Cerasus (Prunus pseudocerasus) and its Relatives by Oligo-FISH
por: Wang, Lei, et al.
Publicado: (2022)

Protective Effect of Prunus Cerasus (Sour Cherry) Seed Extract on the Recovery of Ischemia/Reperfusion-Induced Retinal Damage in Zucker Diabetic Fatty Rat
por: Varga, Balázs, et al.
Publicado: (2017)

Effect of dietary raw and fermented sour cherry kernel (Prunus cerasus L.) on growth performance, carcass traits, and meat quality in broiler chickens
por: Gungor, Emrah, et al.
Publicado: (2019)

A Novel High-Efficiency Natural Biosorbent Material Obtained from Sour Cherry (Prunus cerasus) Leaf Biomass for Cationic Dyes Adsorption
por: Mosoarca, Giannin, et al.
Publicado: (2023)

Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
por: Qiu, Zhuang Zhuang, et al.
Publicado: (2020)

A new species of Prunus subgen. Cerasus from Central China
por: Xu, Song-Zhi, et al.
Publicado: (2022)

Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
por: Seong, Pil-Nam, et al.
Publicado: (2017)

Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life
por: Song, Xiao‐yan, et al.
Publicado: (2020)

Tart Cherry (Prunus cerasus L.) Pit Extracts Protect Human Skin Cells against Oxidative Stress: Unlocking Sustainable Uses for Food Industry Byproducts
por: Decot, Hannah, et al.
Publicado: (2023)

Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
por: Ryu, Kyeong Seon, et al.
Publicado: (2014)

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
por: Song, Dong-Heon, et al.
Publicado: (2017)

Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage
por: Flock, Genevieve, et al.
Publicado: (2022)

Impact of Prunus Cerasus on PGR and HAS2 in Cumulus Cells and Fertility Outcome
por: Namvar Vansofla, Fatemeh, et al.
Publicado: (2016)

Gastroprotective and anti-inflammatory effects of Prunus cerasus phytochemicals and their possible mechanisms of action
por: Raafat, Karim, et al.
Publicado: (2019)

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
por: Zhou, Hengyue, et al.
Publicado: (2020)

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings
por: Yang, Xiaoyin, et al.
Publicado: (2021)

Phased genome sequence of an interspecific hybrid flowering cherry, ‘Somei-Yoshino’ (Cerasus × yedoensis)
por: Shirasawa, Kenta, et al.
Publicado: (2019)

Evolution of Rosaceae Plastomes Highlights Unique Cerasus Diversification and Independent Origins of Fruiting Cherry
por: Zhang, Jing, et al.
Publicado: (2021)

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
por: Kim, Geon Ho, et al.
Publicado: (2021)

Cherry Blossom Forecast Based on Transcriptome of Floral Organs Approaching Blooming in the Flowering Cherry (Cerasus × yedoensis) Cultivar ‘Somei-Yoshino’
por: Shirasawa, Kenta, et al.
Publicado: (2022)

Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunus cerasus Var. austera)
por: Pisani, Michela, et al.
Publicado: (2021)

The Influence of Tart Cherry (Prunus cerasus, cv Montmorency) Concentrate Supplementation for 3 Months on Cardiometabolic Risk Factors in Middle-Aged Adults: A Randomised, Placebo-Controlled Trial
por: Kimble, Rachel, et al.
Publicado: (2021)

Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
por: Zhu, Yuxia, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_84hspep593p4gbh9rcpc5s6ni1