Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage

Tomato products containing lycopene can improve the quality of meat products during storage. However, few studies have compared the effects of different tomato products, including tomato paste (PAS), tomato powder (POW), and strained tomato, on meat quality. Herein, under two storage conditions (5 d...

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Veröffentlicht in:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 2023, Vol.29(5), pp.433-440
Hauptverfasser:	Mikami, Nana, Yamashiro, Yoshitaka, Nagaoka, Shiho, Akamatsu, Yuzuki, Maeda, Hayato, Shimada, Kenichiro
Format:	Artikel
Sprache:	eng
Schlagworte:	Discoloration Fluorescence Food additives hardness lipid oxidation Lipid peroxidation Lipids Lycopene Meat Meat products Meat quality Natural & organic foods Oxidation pork sausage redness Sausages Storage conditions Texture Thiobarbituric acid Tomatoes types of tomato products
Online-Zugang:	Volltext
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