APPLICATION OF α-TOCOPHEROL IN DRY CHINESE POWCHICKEN SAUSAGES
| ISSN: |
1745-4573
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Chicken breast at 8%, 17% and 25% levels was used to replace pork fat in a low-fat dry Chinese sausage. This replacement resulted in more lipid and oxymyoglobin oxidation; also pH values declined (P〈0.05) during 4C storage. Cooking loss decreased with increasing chicken cantent in sausaga (P〈0.05). The addition of α-tocopherol to pork/chicken sausages delayed lipid and oxymyoglobin oxidation (P〈0.05) but did not influence pH value or cooking loss.
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| Type of Medium: |
Electronic Resource
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| URL: |