Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage

Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R, 1500, 2000, 2500 mg/kg) and green tea (G, 100, 200, 300 mg/...

Description complète

Détails bibliographiques

Auteurs principaux:	A.C. Tolentino, A. J. Pham-Mondala, J. B. Williams, N. Dhowlaghar, Thu Dinh, Wes Schilling, Yan Campbell, Youling L. Xiong
Format:	Artigo
Langue:	Inglês
Publié:	Iowa State University Digital Press 2019-06-01
Collection:	Meat and Muscle Biology
Sujets:	green tea aroma-impact compounds gas chromatography rosemary fresh pork sausage
Accès en ligne:	https://www.iastatedigitalpress.com/mmb/article/id/9108/
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!