STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT

STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT

The given paper deals with the research results of studying the antioxidant properties of essential oils of sage and rosemary and their combinations in minced semi-smoked and boiled-smoked sausages. Basing on the data of organoleptic analysis of semi- smoked sausage the choice and the maximum permis...

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Bibliographic Details
Main Author:	Myshalova O.M.
Format:	Article
Language:	English
Published:	Kemerovo State University 2017-09-01
Series:	Техника и технология пищевых производств
Subjects:	sage oil rosemary oil smoked sausage from maral meat stability to oxidation heme pigments
Online Access:	http://fptt.ru/stories/archive/46/10.pdf
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