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- Yun, I.-Ran, et al. Show all 7 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 556-562
- antioxidants; batters; butylated hydroxyanisole; butylated hydroxytoluene; cold storage; color; cooking quality; lipid content; lipid peroxidation; pork; sausages; sensory evaluation; sensory properties; texture; thiobarbituric acid-reactive substances; water content
- ... Pork sausage batter without antioxidants (control), added 0.02% BHA/BHT, added 1% radix puerariae (RP), added 2% RP, and added 4% RP were cooked and stored for 28 days at 4 °C. Pork sausage added with BHA/BHT and RP had higher moisture content and lower fat content than the control. The added RP and BHA/BHT pork sausages had lower pH values than the control after 14 d. Results showed that lightnes ...