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- W2358753237 abstract "The objection of this study was to evaluate the effects of vitamin C or E on quality characteristics of pork sausages containing CO-Hb.The addition of VC resulted in the significant increase of a* values(P0.05),but the addition of VE gave rise to the significant decrease of a* values(P0.05).In comparison to the control,the sample with VC or VE had lower hardness and chewiness values,but higher cohensiveness values.VC or VE had no significant influence on springiness.VC or VE not only stabilized significantly a* values,but hindered significantly(P0.05) the increase of thiobarbituric acid(TBA) values and volatile base nitrogen(TVB-N) values during storage.In view of quality characteristics,the samples with a combination of VC/VE and CO-Hb is better than the ones with CO-Hb alone." @default.
- W2358753237 created "2016-06-24" @default.
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- W2358753237 date "2011-01-01" @default.
- W2358753237 modified "2023-09-26" @default.
- W2358753237 title "Effects of Vitamin C and E on Quality Characteristics of Pork Sausages Containing CO-Hb during Process and Storage" @default.
- W2358753237 hasPublicationYear "2011" @default.
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