ArticleMolecules (Basel, Switzerland)2025
The Effect of Grape Seed Extract on Lipid Oxidation, Color Change, and Microbial Growth in a Beef-Pork Sausage Model System.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The effect of various natural antioxidants-grape seed extract (GSE), ascorbic acid (AA), α-tocopherol (TP), a combination of GSE and AA, and a combination of GSE and TP-on pH, water activity, color change, lipid oxidation, antioxidant capacity, total bacterial count, protein content and free fatty acids was studied in sausages during the drying process. The model sausage system was prepared according to a traditional Bulgarian recipe for "lukanka". AA and KNO
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