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What is Antioxidant Effects of Lotus Rhizome in Pork about?

This study evaluates the antioxidant activities of lotus rhizome root powders (LRRPs) produced under various drying conditions and particle sizes, and their impact on the quality and shelf-life of pork patties. The findings indicate that oven-dried LRRP at 100°C exhibits higher total phenolic and flavonoid contents compared to freeze-dried options, effectively reducing lipid oxidation and microbial counts in both raw and cooked patties. The optimal use of 1% oven-dried LRRP (<150 μm) significantly extends t

Author

Từ Từ

Language

EN