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Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage
- Source :
- Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100055- (2020)
- Publication Year :
- 2020
- Publisher :
- Elsevier, 2020.
-
Abstract
- The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), and three formulations without sodium erythorbate and with 0.25% AESt (T2), 0.5% AESt (T3), and 1.0% AESt (T4). Values of color differed significantly (p ​
Details
- Language :
- English
- ISSN :
- 26661543
- Volume :
- 2
- Issue :
- 100055-
- Database :
- Directory of Open Access Journals
- Journal :
- Journal of Agriculture and Food Research
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.baeef38c0d44cd0b84b7c0ea5c1c723
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.jafr.2020.100055