Effect of Banana Flower Extract on Physicochemical Quality and Volatile Flavor Substances of Naturally Fermented Yak Meat Sausage

The effects of the addition of different amounts (0.01%, 0.05% and 0.10%) of banana flower extract (BFE) on the physicochemical quality of fermented yak meat sausage were investigated using butylated hydroxy toluene (BHT) as a positive control, and the changes in the pH, moisture content, color, wat...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	ZHAO Jiaying, TANG Shanhu, LI Sining, LI Qiaoyan, CHEN Lamei
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-04-01
Subjects:	banana flower extract; fermented sausage; physicochemical quality; volatile flavor substances
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-005.pdf