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作 者:Ali Ayaseh Kazem Alirezalu Milad Yaghoubi Zahra Razmjouei Shima Jafarzadeh Krystian Marszałek Amin Mousavi Khaneghah
机构地区:[1]Department of Food Science and Technology,Faculty of Agriculture,University of Tabriz,Tabriz,Iran [2]Department of Food Science and Technology,Ahar Faculty of Agriculture and Natural Resources,University of Tabriz,Tabriz,Iran [3]School of Engineering,Edith Cowan University,Joondalup,WA,6027,Australia [4]Department of Fruit and Vegetable Product Technology,Prof.Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute,36 Rakowiecka St.,02-532,Warsaw,Poland [5]Department of General Food Technology and Nutrition,Institute of Food Technology and Nutrition,College of Natural Science,University of Rzeszow,Rzeszow,Poland
出 处:《Food Bioscience》2022年第5期746-754,共9页食品生物科学(英文)
摘 要:The current study investigated the utilization ofε-polylysine(ε-PL)and beetroot extract(BE)as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags.The sample’s technological,safety,antimicrobial,and organoleptic attributes were analyzed during 30 days of storage at 4℃.Compared with controls,the sausages containingϵ-PL with BE had no significant differences in the water activity and proximate composition.The results showed that the T5 and T4 samples had the highest residual nitrite and total phenolic contents at day 45.Incorporatingε-PL and BE into frankfurter-type sausages prevented the increase of pH and maintained samples’pink color and texture consistency during storage.T3 and T4 samples could effectively delay the growth of total viable count,coliform,Clostridium perfringens,mold,and yeasts within acceptable limitations during refrigerated storage.
关 键 词:Frankfurter-type sausage Beetroot extract Ε-POLYLYSINE NITRITE Quality Sensory properties
分 类 号:TS251.5[轻工技术与工程—农产品加工及贮藏工程]
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