Influence of the basil extracts and arillus myristicae on antioxidative changes in semidurable sausages

Kuzelov, Aco and Andronikov, Darko and Taskov, Nako and Saneva, Dusica and Naseva, Dijana and Sofijanova, Elenica (2015) Influence of the basil extracts and arillus myristicae on antioxidative changes in semidurable sausages. Macedonian Journal of Animal Science, 5 (1). pp. 31-34. ISSN 1857-7709

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Abstract

In this paper are given the test results of antioxidative effect of basil extract and extract of Arillus myristicae by examination of degree of acidity and peroxide number on lipid for semidurable national sausage. After manufacture sausage was vacuum and stored at temperature of +4°C. Degree of acidity and peroxide number were examined 1, 10, 20, 30, 40 and 50 days of production. Best results give the sample with the addition of 0.3 g of basil extract per kg mixture compared with samples with Arillus myristicae extract

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Darko Andronikov
Date Deposited: 20 Aug 2015 10:06
Last Modified: 20 Aug 2015 10:06
URI: http://eprints.ugd.edu.mk/id/eprint/13709

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