Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage

Abstract

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were… (More)
DOI: 10.5851/kosfa.2014.34.2.200

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@inproceedings{Ryu2014EffectOG, title={Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage}, author={Kyeong Seon Ryu and Kwan Seob Shim and Daekeun Shin}, booktitle={Korean journal for food science of animal resources}, year={2014} }