Abstract:The purpose of this study was to investigate the possibility of using Cedrela sinensis powder as a functional food ingredient by making pork patties with the addition of 0%, 1.5%, 3%, 4.5%, or 6% of Cedrela sinensis powder and analyzing the anti-oxidative properties and quality characteristics. The moisture content, pH, L, a, b value, springiness, cohesiveness, weight loss, and diameter loss of the patties after cooking showed a significant decrease with an increase in the proportion of Cedrela sinensis powder… Show more
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