Effect of grape seed extract on oxidation stability of fermented pork sausage
Using sensory quality,acid value,peroxide value and thiobarbituric acid value as the index,the effect of grape seed extract on the oxidation stability of fermented pork sausage was studied in the paper.The results showed that with the increase of the amount of grape seed extract,the sensory quality of fermented pork sausage changed little,and acid value,peroxide value and thiobarbituric acid value increased more and more slowly.This showed that the grape seed extract could significantly slow down the acid-producing speed and oxidation rate of fermented pork sausage and improve its oxidation stability.0.25％ grape seed extract give the best effect.
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NSTL
万方数据
维普
