Evaluation of pitomba extract as a natural antioxidant in fresh sausages: Effects on physicochemical properties and lipid oxidation
This study evaluated the physical and chemical characteristics and lipid oxidation of fresh pork sausages containing pitomba extract as a substitute for synthetic antioxidants. Five formulations were prepared: a control sample (C) without antioxidants, a standard sample (A1) with 0.25 % sodium eryth...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000687 |
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