Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

• Κύριοι συγγραφείς: Jin-Kyu Seo (Συγγραφέας), Rashida Parvin (Συγγραφέας), Junyoung Park (Συγγραφέας), Han-Sul Yang (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: MDPI AG, 2021-03-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

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...