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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/...

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Principais autores: A.C. Tolentino, A. J. Pham-Mondala, J. B. Williams, N. Dhowlaghar, Thu Dinh, Wes Schilling, Yan Campbell, Youling L. Xiong
Format: Artigo
Sprog:Inglês
Udgivet: Iowa State University Digital Press 2019-06-01
Serier:Meat and Muscle Biology
Fag:
green tea
aroma-impact compounds
gas chromatography
rosemary
fresh pork sausage
Online adgang:https://www.iastatedigitalpress.com/mmb/article/id/9108/
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