Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages

Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages

ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Pe...

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Bibliographic Details
Main Authors: Gilberto Rogério Zago, Franciele Maria Gottardo, Denise Bilibio, Carla Patrícia Freitas, Charise Dallazem Bertol, Elci Lotar Dickel, Luciana Ruschel dos Santos
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2020-04-01
Series:Ciência Rural
Subjects:
meat product
lipid
oxidation
storage
sensory analysis
Online Access:http://www.scielo.br/pdf/cr/v50n4/1678-4596-cr-50-04-e20190689.pdf

Internet

http://www.scielo.br/pdf/cr/v50n4/1678-4596-cr-50-04-e20190689.pdf

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