Talita A. Comunian, Marcelo Thomazini, Vitória F. Gambagorte, Marco Antonio Trindade, Carmen S. Favaro-Trindade
Abstract: Sodium erythorbate, antioxidant and curing accelerator, used in meat products, have no vitamin functionality. Ascorbic acid (AA), in contrast, is a powerful antioxidant, but very unstable. The application of encapsulated AA in frankfurters could allow the incorporation of an antioxidant with vitamin functionality and improved stability. The aim of this study was to evaluate the application of AA microcapsules in frankfurters and the effects of their application on the product. Different analyses wer…
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