EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF CHICKEN SAUSAGE INCORPORATED WITH DIFFERENT VEGETABLES

The physicochemical, antioxidant, antimicrobial and nutritional features of Capsicum, carrot, spinach, purple cabbage and oyster mushroom incorporated in chicken sausages were investigated in this study. The analysis of microstructure showed that sausage with vegetables had a less dense microstructu...

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Veröffentlicht in:	Italian journal of food science 2020-01, Vol.32 (1), p.75
Hauptverfasser:	Ahmad, S, Jafarzadeh, S, Ariffin, F, Abidin, S. Zainul
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Antiinfectives and antibacterials Antioxidants Antioxidants (Nutrients) Biological activity Brassica oleracea Carrots Chickens Dietary minerals Flavonoids Food additives Lipid peroxidation Lipids Meat industry Microbial activity Microorganisms Microstructural analysis Microstructure Moisture content Moisture effects Nitrogen Nutritive value Oxidation Oxidation-reduction reactions Phenolic compounds Phenols Proteins Sausage Sausages Shelf life Spinach Vegetables Vitamin C Water content
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