Evaluation of pitomba extract as a natural antioxidant in fresh sausages: Effects on physicochemical properties and lipid oxidation

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Taline Fiorucci da Silva, Flávia Aparecida Reitz Cardoso, Nathália Leticia Hernandez Brito, Sahra Gadia Trelha, Stefanie Calisto Casarin, Leila Larisa Medeiros Marques, Adriana Aparecida Droval
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Journal of Agriculture and Food Research
Subjects:
Antioxidant
Pitomba
Fresh sausage
Food quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325000687
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items