Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidation.


Semi-dry fermented sausages were manufactured from three batches of pork slightly differing in their polyenoic fatty acid levels and α-tocopherol contents. The sausage doughs were treated as follows: (1) control, (2) ascorbate, (3) ascorbyl palmitate and (4) a combination of ascorbate and ascorbyl palmitate. After brine fermentation, products ripened at 15… (More)
DOI: 10.1016/0309-1740(86)90004-5


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