Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45146
標題: Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage
作者: Liu, D.C.
譚發瑞
Tsau, R.T.
Lin, Y.C.
Jan, S.S.
Tan, F.J.
劉登城
關鍵字: Chinese mahogany
Rosemary
Fresh sausage
Volatile compound
lipid oxidation
rosmarinus-officinalis
toona-sinensis
antioxidant
activities
alpha-tocopherol
carnosic acid
essential oil
extracts
products
chitosan
期刊/報告no:: Food Chemistry, Volume 117, Issue 1, Page(s) 106-113.
摘要: The purpose of this study was to evaluate the effect of rosemary or Chinese mahogany, at levels of 500, 1000 and 1500 ppm, of the phenolic Compounds, on the quality of fresh chicken sausage stored at 4 degrees C for 14 days. The results showed that sausages with addition of Chinese mahogany or rosemary underwent less pH value reduction. The intense colour of Chinese mahogany or rosemary resulted in samples with lower L values and higher a values. Samples with more Chinese mahogany or rosemary added had higher total phenolic compounds. Lower TBA (thiobarbituric acid) and VBN (volatile basic nitrogen) values, and lower total plate counts were observed for the samples with Chinese mahogany or rosemary added. Samples with Chinese mahogany added had higher overall acceptance than had samples with rosemary added. Some volatile compounds, including alcohols, acids, esters, aldehydes, ethers and phenolic compounds, were isolated from the samples and identified. (C) 2009 Elsevier Ltd. All rights reserved
URI: http://hdl.handle.net/11455/45146
ISSN: 0308-8146
文章連結: http://dx.doi.org/10.1016/j.foodchem.2009.03.083
Appears in Collections:動物科學系

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