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Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage
The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T(3)); nisin 100 ppm (T(2)); BHA 100 ppm (T(1)) and control...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer-Verlag
2010
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551026/ https://ncbi.nlm.nih.gov/pubmed/23572654 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0060-y |
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