Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
OBJECTIVE: The aim of this work was to assess the effect of fermented blueberry (2%, 4% and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4 °C for 28 days
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 33(2020), 5 vom: 01. Mai, Seite 812-824
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| 1. Verfasser: |
Zhou, Hengyue
(VerfasserIn) |
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| Weitere Verfasser: |
Zhuang, Xinbo,
Zhou, Changyu,
Ding, Daming,
Li, Chunbao,
Bai, Yun,
Zhou, Guanghong |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Antioxidant
Emulsion-type Sausage
Refrigerated Storage
Volatile Profile |
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