Combined effect of lycopen, ascorbic acid and phosphates on the quality characteristics of cooked sausages

Автор: Gradinarska D., Danov K., Valkova-yorgova K., Milkova-tomova Il., Kuzelov A., Vasilyev D.

Журнал: Вестник Алматинского технологического университета @vestnik-atu

Рубрика: Техника и технологии

Статья в выпуске: 5 (101), 2013 года.

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The present article studies the technological possibilities of using a combined mixture of tomato extract, ascorbic acid as an antioxidant synergist and sodium polyphosphate as a chelating agent with a view to reducing the amount of nitrites added and enhancing the quality and safety of cooked sausages. The results obtained demonstrate that the addition of tomato extract, containing 10% lycopene in combination with ascorbic acid and sodium polyphosphate resulted in a more saturated red colour and slowed the processes which induced lipid peroxidation reactions, reduce greatly the added nitrite amount and contributed to improved overall quality of structureless cooked sausage.

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Sausages, lycopene, ascorbic acid, polyphosphate, quality

Короткий адрес: https://sciup.org/140205014

IDR: 140205014

Список литературы Combined effect of lycopen, ascorbic acid and phosphates on the quality characteristics of cooked sausages

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