Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

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• 作者：P.E.S. Munekata^a ; ¹ ; R. Domí ; nguez^b ; D. Franco^b ; R. Bermú ; dez^b ; M.A. Trindade^a ; ¹ ; Jose M. Lorenzo^b ; ^{jmlorenzo@ceteca.net}
• 关键词：Natural antioxidant ; Phenolic compounds ; Lipid and protein oxidation ; Microencapsulated fish oil ; Sausage
• 刊名：Meat Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：124
• 期：Complete
• 页码：54-60
• 全文大小：317 K
• 卷排序：124

文摘

Natural antioxidants reduce protein oxidation. Free fatty acids content were higher in antioxidant batches. Natural antioxidants had low effect in comparison with BHT. Natural antioxidants reduce lipid-derive volatiles.