OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER

OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER

Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom...

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Bibliographic Details
Main Authors: Flávia Santi Stefanello, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, Ernesto Hashime Kubota
Format: Article
Language:English
Published: Universidade Federal de Lavras 2015-08-01
Series:Ciência e Agrotecnologia
Subjects:
Antioxidante natural
contagem microbiana
oxidação lipídica
produto cárneo
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400381&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400381&lng=en&tlng=en

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