The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of t...

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Detalles Bibliográficos
Autores principales: Novakovic, Sasa, Djekic, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjevic, Vesna, Tomović, Vladimir, Šojić, Branislav, Kocić-Tanackov, Sunčica, Lorenzo, Jose M., Barba, Francisco J., Tomasevic, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963641/
https://www.ncbi.nlm.nih.gov/pubmed/31816984
http://dx.doi.org/10.3390/foods8120635
Descripción
Sumario:The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

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