Jump to Main Content
- Yi, Gu; Haug, Anna; Nordvi, Berit; Saarem, Kristin; Oostindjer, Marije; Langsrud, Øyvind; Egelandsdal, Bjørg
- Journal of food science 2015 v.80 no.12 pp. C2692
- lipid peroxidation, etc ; additives; antioxidants; beef; calcium; cloves; fish oils; flavor; fluorescent lighting; juices; lipids; myoglobin; nitrites; oxidation; peroxides; sausages; thiobarbituric acid-reactive substances; Show all 17 Subjects
- ... In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef–pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory properties were examined. Both sausage systems were stored in 3 different ma ...