Abstract
The effects of acid value, peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed. The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis. The effects of onion peel extracts on the color, texture and oxidative stability of western sausages were investigated. The results showed that the addition of onion peel extract is 0.5%, which not only inhibits the oxidation of fat, but also improves the color of western sausages, reduces the hardness, elasticity and chewiness of western sausages.
Publication Date
8-28-2017
First Page
155
Last Page
158
DOI
10.13652/j.issn.1003-5788.2017.08.034
Recommended Citation
Meina, XU; Naiyang, CHEN; Baide, MU; Zengkai, WANG; Shuai, YU; Taihua, CUI; and Guanhao, LI
(2017)
"Effects of onion peel extract on antioxidant and quality of western sausage,"
Food and Machinery: Vol. 33:
Iss.
8, Article 34.
DOI: 10.13652/j.issn.1003-5788.2017.08.034
Available at:
https://www.ifoodmm.cn/journal/vol33/iss8/34
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