The Influence of <i>Viburnum opulus</i> Fruits Addition on Some Quality Properties of Homogenized Meat Products

The Influence of <i>Viburnum opulus</i> Fruits Addition on Some Quality Properties of Homogenized Meat Products

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobia...

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Bibliographic Details
Main Authors:	Monika Mazur, Anna Marietta Salejda, Kinga Maria Pilarska, Grażyna Krasnowska, Agnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek, Przemysław Bąbelewski
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Applied Sciences
Subjects:	meat products guelder rose fruit chlorogenic acid lipid peroxidation color phenolic acids
Online Access:	https://www.mdpi.com/2076-3417/11/7/3141

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