Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage
Effect of Ya-nang leaves (Tiliacora triandra) powder (YLP) (0.5-2.0%) on qualities and lipid oxidation of tilapia emulsion sausages during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with YLP (p< 0.05) at day 0 of storage. YLP treate...
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International Food Research Journal, Universiti Putra Malaysia
2015
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=86966 |