Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporati...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Principais autores: Kumar, Pavan, Chatli, Manish Kumar, Mehta, Nitin, Malav, Om Prakash, Verma, Akhilesh Kumar, Kumar, Devendra, Rathour, Manjeet
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2018
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6048370/
https://ncbi.nlm.nih.gov/pubmed/30018502
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.3.593
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