Grifola frondosa (Maitake) extract as natural antioxidant on emulsion-type pork sausages

This study examined the potential of Grifola frondosa extract (GF) as a natural antioxidant and functional ingredient in emulsion-type pork sausages. GF demonstrated dose-dependent radical scavenging activity in DPPH and ABTS assays, with a concentration of 5 mg/mL achieving effects similar to those...

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Bibliographic Details
Published in:Food Chemistry: X
Main Authors: Soyoung Jang, Sanghun Park, Gyutae Park, Beobmo Ku, Minjun Kim, Jiwoo Kang, Sungkyun Oh, Hyodong Han, Sohee Kim, Hwayong Lee, Sol-Hee Lee, Jungseok Choi
Format: Article
Language:English
Published: Elsevier 2025-07-01
Subjects:
Grifola frondosa
Antioxidant activity
Emulsion-type pork sausage
Meat quality
Lipid oxidation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525005024

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525005024

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