Answers are grounded in this paper and cite their sources.
This study aims to investigate the quality properties such as cooking yield, color, and pH, along with the antioxidant activity, including diphenyl-1-picrylhydrazy (DPPH) radical scavenging assay, ferric acid reducing antioxidant power (FRAP) assay, and thiobarbituric acid reactive substances (TBARS) in Citrus unshiu peel powder-added emulsion-type pork sausages at various levels (0%, 1%, 2%, and 3%). Cooking yield there was no significant difference between the control and the citrus peel treat-group. As the amount of citrus peel powder added increased, pH, lightness, and TBARS significantly decreased (p<0.05), while redness, yellowness, hue angle, chroma, DPPH, and FRAP significantly increased (p<0.05). As the storage period increased of emulsion-type pork sausage, pH, DPPH, and FRAP significantly decreased, while TBARS significantly increased (p<0.05). Therefore, when citrus peel powder is added to emulsion-type pork sausage, it can maintain quality properties and the antioxidant effect can be improved.
No takes yet. Share an insight, caveat, or question.
Baek et al. (2024) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: