Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (<i>Daucus carota</i>) Paste

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (<i>Daucus carota</i>) Paste

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, o...

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Bibliographic Details
Main Authors: Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Francis Kweku Amagloh, Shun-Yu Han
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
antioxidant
carrot
frankfurter-type sausage
lipid oxidation
physicochemical properties
sensory characteristics
Online Access:https://www.mdpi.com/2304-8158/10/12/3032

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