Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/2758357
Abstract: The aim of this study was to find the appropriate level of goat milk protein powder (GMPP) and ginseng powder (GP) as natural binding agent and antioxidant added for emulsion-type pork sausages. Six groups of… read more here.
Keywords: gmpp; pork sausages; powder; pork ... See more keywords
The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives
Sign Up to like & getrecommendations! Published in 2018 at "Revista De Chimie"
DOI: 10.37358/rc.18.8.6477
Abstract: In this study, pork sausages added with rosehip polyphenols, sodium nitrite, butylated hydroxyanisole (BHA) and tetrasodium pyrophosphate (TSPP) in different concentrations and combinations were prepared, smoked and refrigerated for 20 days. To evaluate the quality… read more here.
Keywords: quality; pork sausages; rosehip polyphenols; rosehip ... See more keywords