Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108504
Abstract: Abstract Mulberry polyphenol (MP), enriched with antioxidant ingredients, presents enormous potential as a natural antioxidant in meat products. This study investigated the effect of MP on physicochemical properties, antioxidant activity and bio-safety of Cantonese sausages… read more here.
Keywords: sausage; cantonese sausages; effect; bio safety ... See more keywords
Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.04.003
Abstract: The effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2.5% and 5.0% DFV,… read more here.
Keywords: flammulina velutipes; addition; cantonese sausages; characteristics cantonese ... See more keywords