Citation
Mc. Yin et al., Application of alpha-tocopherol in dry Chinese pork/chicken sausages, J MUSCLE F, 9(4), 1998, pp. 365-374
Citations number
30
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF MUSCLE FOODS
ISSN journal
10460756
→ ACNP
Volume
9
Issue
4
Year of publication
1998
Pages
365 - 374
Database
ISI
SICI code
1046-0756(199811)9:4<365:AOAIDC>2.0.ZU;2-D
Abstract
Chicken breast at 8%, 17% and 25% levels was used to replace pork fat in a
low-fat dry Chinese sausage. This replacement resulted in more lipid and ox
ymyoglobin oxidation; also pH values declined (p<0.05) during 4C storage. C
ooking loss decreased with increasing chicken content in sausages (p<0.05).
The addition of alpha-tocopherol to pork/chicken sausages delayed lipid an
d oxymyoglobin oxidation (p<0.05) but did not influence pH value or cooking
loss.