The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality

The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality

The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with this powder i...

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Bibliographic Details
Main Authors: Alexandra Raluca Borşa (Bogdan), Melinda Fogarasi, Floricuța Ranga, Andrei Borșa, Anda Elena Tanislav, Vlad Mureșan, Cristina Anamaria Semeniuc
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
physicochemical properties
colour properties
texture properties
sensory properties
polyphenolic compounds
carotenoid compounds
Online Access:https://www.mdpi.com/2304-8158/14/6/1067
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https://www.mdpi.com/2304-8158/14/6/1067

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