Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumenta...

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Bibliographic Details
Main Authors: Jin-Kyu Seo, Rashida Parvin, Junyoung Park, Han-Sul Yang
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Antioxidants
Subjects:
emulsified sausage
astaxanthin
oxidation stability
color
texture properties
Online Access:https://www.mdpi.com/2076-3921/10/3/407

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