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http://dx.doi.org/10.5187/JAST.2006.48.2.279

Effects of Addition of Milk mineral and α-tocopherol on the Lipid Oxidation and Mineral Contents of Emulsion-type Sausages  

이제룡 (Gyeongnam Province Advanced Swine Research Institute)
Publication Information
Journal of Animal Science and Technology / v.48, no.2, 2006 , pp. 279-286 More about this Journal
Abstract
This study was carried out to investigate the effects of addition of milk minerals (2%) and α-tocopherol (0.03%) on lipid oxidation and minerals content of emulsion-type sausages. The pH values of sausage containing milk mineral alone and combined with milk mineral and α-tocopherol were significantly (P<0.05) higher than those for control and α-tocopherol. The POV values of sausage containing combined with milk mineral and α-tocopherol were significantly (P<0.05) lower than those of control and α-tocopherol during storage. The TBARS values of sausage containing milk mineral alone and combined with milk mineral and α-tocopherol were significantly (P<0.05) lower then those for control and α-tocopherol. The Mg, Ca and P content of sausage containing combined with milk mineral and α-tocopherol were significantly (P<0.05) higher than those of control and the other. The K content of sausage containing α-tocopherol were significantly (P<0.05) higher than those of control and the other. Milk mineral, when used with α-tocopherol, provided no additional effect on lipid oxidation, but mineral contents were higher than those of control.
Keywords
Milk minerals; α-tocopherol, Lipid oxidation; Minerals; Emulsion-type sausage;
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Times Cited By KSCI : 2  (Citation Analysis)
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