Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Journal of Food Science and Technology

Volumn 48, Issue 5, 2011, Pages 591-597

  Kim, Il Suk ^a   Jin, Sang Keun ^a   Mandal, Prabhat Kumar ^b   Kang, Suk Na M ^a  

^a Gyeongsang National University   (South Korea)

^b Rajiv Gandhi College of Veterinary and Animal Sciences   (India)

Author keywords

Colour; Pork sausages; Quality; Refrigerated storage; Tomato powder

Indexed keywords

CONTROL SAMPLES; FUNCTIONAL ADDITIVES; HARDNESS VALUES; LYCOPENES; NEW PRODUCT; OVERALL ACCEPTABILITY; PH VALUE; PORK SAUSAGES; REFRIGERATED STORAGES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOMATO POWDER; WATER HOLDING CAPACITY;

FRUITS;

MEATS;

LYCOPERSICON ESCULENTUM;

EID: 80054891742     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0182-2     Document Type: Article

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