Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants

Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants

This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydroxyanisole (BHA),...

Full description

Saved in:
Bibliographic Details
Main Authors: Kazeem D. Adeyemi, Olaife S. Olatunji, Olubunmi Atolani, Hakeem Ishola, Rafiat M. Shittu, Kehinde M. Okukpe, Victoria O. Chimezie, Muinat O. Kazeem
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Heliyon
Subjects:
Carbonyl
Organoleptic properties
Onionskin extract
Sodium
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844025001768
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2405844025001768

Similar Items