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| Application of Apple Ultra-minipowder on Chinese Sausage |
| Fan Zhen-Jiang;Zong Wei |
| 1.Luohe Food Industry School, Henan Luohe 462000; 2. Zhengzhou University of Light Industry, Henan Zhengzhou 450002 |
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Abstract The text investigates the effects of adding apple polyphenols (APP) on the quality chinese sausage. The results are as follows: sensory evaluation displayed that adding 0.8% APP had no great influence on sensory quality; The test results of peroxide value,TBA and acid value showed that 0.8% APP can increase the anti-oxidation capability of the products.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2008, Vol. 22 
