The effect of natural antioxidants on the colour of dried/cooked sausages
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour wa...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2010-08-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201004-0001_the-effect-of-natural-antioxidants-on-the-colour-of-dried-cooked-sausages.php |