Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages
The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumenta...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2021-03-01T00:00:00Z.
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