Effects of Strawberry Leaf Extract on the Quality Characteristics and Oxidation Stability of Dry Fermented Sausage During Ripening and Storage

Strawberry leaf extract (SLE) was used in dry fermented sausages, “Salchichón”, to enrich them with antioxidants. The effect of SLE on various characteristics was monitored during ripening and storage. SLE had a slight effect on microbiological characteristics; however, the pH after 3, 14, and 21 da...

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Principais autores:	Ieva Račkauskienė, Jordi Rovira, Isabel Jaime, María Luisa González-San José, Petras Rimantas Venskutonis
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2025-08-01
Serija:	Applied Sciences
Teme:	dry fermented sausage Salchichón strawberry leaf extract ripening oxidative stability colour coordinates
Online dostop:	https://www.mdpi.com/2076-3417/15/17/9240
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