Effects of Addition of Milk Mineral and α-tocopherol on the Lipid Oxidation and Mineral Contents of Emulsion-type Sausages
2006
Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute, Sanchung, Republic of Korea), E-mail: [email protected]
This study was carried out to investigate the effects of addition of milk mineral (2%) α-tocopherol (0.03%) on lipid oxidation and minerals content of emulsion-type sausages. The pH values of sausage containing milk mineral alone and combined with milk mineral and α-tocopherol were significantly (P less than 0.05) higher than those for control and α-tocopherol. The POV values of sausage containing combined with milk mineral and α-tocopherol were significantly (P less than 0.05) lower than those of control and α-tocopherol during storage.
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