Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, f...

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Үндсэн зохиолчид:	Akram Ghorbani, Kamiar Mahmoudifar, Samira Shokri, Yeganeh Mazaheri, Ehsan Shamloo, Alieh Rezagholizade-shirvan, Amir Hossein Elhamirad
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2024-06-01
Цуврал:	Food Chemistry: X
Нөхцлүүд:	Allium jesdianum plant Antioxinantnitrite Natural preservative Sausage
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S2590157524003481
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!