Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated black...

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Bibliographic Details
Main Authors: Lukáš Jurčaga, Marek Bobko, Adriana Kolesárová, Alica Bobková, Alžbeta Demianová, Peter Haščík, Ľubomír Belej, Andrea Mendelová, Ondřej Bučko, Miroslav Kročko, Matej Čech
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
blackcurrant
honeysuckle
meat product
lipid oxidation
sensory quality
frankfurter sausage
Online Access:https://www.mdpi.com/2304-8158/10/12/2957

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