{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["53(8)"],"submitter":["Seong PN"],"pubmed_abstract":["Five different natural/traditional seasonings including <i>doenjang</i> (fermented soybean paste), <i>gochu</i>-<i>jang</i> (red pepper paste), fresh medium-hot and hot peppers, and garlic were used, and 1 % (w/w) each was incorporated into formulations of Salchichon fermented sausage type. After ripening for 51 days, the products were assessed for quality parameters, lipid oxidation, cholesterol content and sensory characteristics. In general, incorporation of the seasonings did not cause color or texture defects whereas it had beneficial effects on improvement of product's quality; however the effects differed depending on each type of seasonings added. Noticeably, most treatments with the seasonings significantly reduced the lipid oxidation. Additionally, incorporating <i>doenjang</i>, "],"journal":["Journal of food science and technology"],"pagination":["3364-3373"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC5055902"],"repository":["biostudies-literature"],"pubmed_title":["Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages."],"pmcid":["PMC5055902"],"pubmed_authors":["Van-Ba H","Seong PN","Seo HW","Cho SH","Kim JH","Lee GY","Kang SM","Park BY","Kim YS"],"additional_accession":[]},"is_claimable":false,"name":"Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.","description":"Five different natural/traditional seasonings including <i>doenjang</i> (fermented soybean paste), <i>gochu</i>-<i>jang</i> (red pepper paste), fresh medium-hot and hot peppers, and garlic were used, and 1 % (w/w) each was incorporated into formulations of Salchichon fermented sausage type. After ripening for 51 days, the products were assessed for quality parameters, lipid oxidation, cholesterol content and sensory characteristics. In general, incorporation of the seasonings did not cause color or texture defects whereas it had beneficial effects on improvement of product's quality; however the effects differed depending on each type of seasonings added. Noticeably, most treatments with the seasonings significantly reduced the lipid oxidation. Additionally, incorporating <i>doenjang</i>, ","dates":{"release":"2016-01-01T00:00:00Z","publication":"2016 Aug","modification":"2025-04-26T20:49:46.741Z","creation":"2019-03-27T02:26:12Z"},"accession":"S-EPMC5055902","cross_references":{"pubmed":["27784931"],"doi":["10.1007/s13197-016-2315-8"]}}