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The Effect of Plasma-Activated Water Combined with Rosemary Extract (<i>Rosmarinus officinalis</i> L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemar...

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Tallennettuna:
Päätekijät: Fatemeh Zeraat Pisheh, Fereshteh Falah, Farideh Sanaei, Alireza Vasiee, Hossein Zanganeh, Farideh Tabatabaee Yazdi, Salam A. Ibrahim
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2023-11-01
Sarja:Foods
Aiheet:
PAW
sausage
rosemary extract
physicochemical properties
shelf life
Linkit:https://www.mdpi.com/2304-8158/12/21/4022
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