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

Authors:
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
Abstract:
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.
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