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Rancidity in meat and meat products results in a significant loss of nutritional and sensory quality,thereby limiting their shelf life.The beneficial effects of red onion have been assessed by antioxidant activity and antimutagenic activity.This study was carried out to investigate the effects of addition of red onion powder on the physico-chemical and quality characteristics of sausages.Sausages were divided into four groups(0%,0.5%,1%,2%).