Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitami...
| Main Authors: | , , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Wiley
2020
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7031 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14300 https://doi.org/10.1111/jfpp.14300 |
Similar Items: Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
- Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors
- Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
- Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
- Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina
- Quantitative risk assessment of human trichinellosis caused by consumption of pork meat sausages in Argentina