ArticleJournal of food science2025
Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES).
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- From Oilseed Waste to High-Value Bioactives: Deep Eutectic Solvents as Sustainable Refining Media.International journal of molecular sciences · 2026Review
- Natural Deep Eutectic Solvents (NADES) in Food Systems: Emerging Applications, Extraction Efficiency, Safety Concerns, and Regulatory Challenges.Journal of agricultural and food chemistry · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The growing interest in natural alternatives to synthetic additives underscores the importance of plant-based antioxidants. This study investigated the use of peixinho da horta (Stachys byzantina K. Koch) extract in fresh pork sausages. Five formulations were developed: one control with synthetic antioxidants (LC), one without antioxidants or extracts (LS), and three with natural extract at concentrations of 0.5% (LP1), 1.0% (LP2), and 2.0% (LP3). Physicochemical properties, including pH, color, water-holding capacity (WHC), cooking weight loss (CWL), and lipid oxidation, were evaluated at three time points: Day 0 (24 h after production), Day 9, and Day 16. Significant differences were observed across all parameters. CWL ranged from 12% to 36.52%, and WHC ranged from 73.69% to 86.36%, with LP3 showing the highest CWL and lowest WHC. pH values ranged from 5.11 to 5.81, and although L* values remained similar, significant differences were observed for a* and b* values. For oxidative stability, LP1 and LP3 performed similarly to the control (LC), with thiobarbituric acid-reactive substance (TBARS) values ranging from 0.09 to 0.12 mg MDA kg
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Registered trials
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