Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage

Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage

The present research work was based on evaluating the effects of <i>Eucommia ulmoides</i> leaf extract (EULE) on the technological quality and protein oxidation of cooked pork sausage during refrigerated storage. Sausages were manufactured with different levels of EULE (0, 0.15, and 0.3...

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Bibliographic Details
Main Authors: Yanan Zhao, Wenhui Wang, Yuqi Wu, Qimeng Sun, Jinfeng Pan, Xiuping Dong, Shengjie Li
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
cooked sausage
<i>Eucommia ulmoides</i> leaf extracts
technological quality
protein oxidation
Online Access:https://www.mdpi.com/2304-8158/14/3/441

Internet

https://www.mdpi.com/2304-8158/14/3/441

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