Protective Effects of Processing Condition and Antioxidant on Vitamin A in Chicken Liver Sausage
2013 ◽
Vol 864-867
◽
pp. 541-544
Keyword(s):
In this study, the protective effects of processing conditions and antioxidants on vitamin A in chicken liver sausage were investigated. The optimal cooking conditions were determined: 80°C 30min. Under this condition, vitamin A loss rate was lowest. Different types of antioxidants vitamin C (ascorbic acid)EDTA-2Na (ethylenediaminetetraacetic acid disodium salt)BHT (2,4-di-tert.-butyl hydroxytoluene) were added to protect vitamin A. The results indicated the added antioxidants have obvious protective effects on vitamin A, and the protection effect of BHT is better than the others.
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Vol 10
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pp. 27979-27986
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Vol 21
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pp. 1694-1702
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pp. 32-38
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pp. 211-216
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Vol 98
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pp. 425-429
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