Study on the use of horseradish as a natural source of antioxidants in the technology of obtaining liver sausage

A.C. Drăguți, M.V.Negrea, I. Cocan

Volume 25, Issue 4;
Pages: 233-236; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The paper aims as main objective the study of benefits characteristics of natural antioxidants in the meat industry. Also, the physico-chemical characteristics of horseradish, a natural product, which is founded in Romania market were highlighted. The meat product chosen for the main was liver sausage. Sensory examination was performed by analysing the taste, appearance, smell and content of the product. The studied processed samples were analysed in terms of physical-chemical parameters: moisture content, fat, sodium chloride, protein, ash, carbohydrates, nitrites, energy value, Kreiss reaction and oxidative capacity.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2022 Journal of Agroalimentary Processes and Technologies