Cargando…

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three leve...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lashgari, Seyede Saba, Noorolahi, Zohre, Sahari, Mohamad Ali, Ahmadi Gavlighi, Hassan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300040/ https://www.ncbi.nlm.nih.gov/pubmed/32566210 http://dx.doi.org/10.1002/fsn3.1594

Ejemplares similares

Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull
por: Ghandahari Yazdi, Amir Pouya, et al.
Publicado: (2018)

Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
por: Seifzadeh, Negin, et al.
Publicado: (2018)

Effect of treated sunflower meal with tannin extracted from pistachio hulls on in vitro gas production and ruminal fermentation
por: Jolazadeh, Alireza, et al.
Publicado: (2017)

In Vitro and In Vivo Anticancer Activity of the Most Cytotoxic Fraction of Pistachio Hull Extract in Breast Cancer
por: Seifaddinipour, Maryam, et al.
Publicado: (2020)

Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull
por: Moslehi, Zainab, et al.
Publicado: (2015)

Novel oleogel formulation based on amaranth oil: Physicochemical characterization
por: Kamali, Elahe, et al.
Publicado: (2019)

Anxiolytic-like effect of hydroalcoholic extract of ripe pistachio hulls in adult female Wistar rats and its possible mechanisms
por: Rostampour, Mohammad, et al.
Publicado: (2016)

Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation
por: Elhadef, Khaoula, et al.
Publicado: (2021)

The Effects of Ripe Pistachio Hulls Hydroalcoholic Extract and Aerobic Training on Learning and Memory in Streptozotocin-induced Diabetic Male Rats
por: Abdi Gorabi, Sajad, et al.
Publicado: (2020)

Cytotoxic Effects and Anti-Angiogenesis Potential of Pistachio (Pistacia vera L.) Hulls against MCF-7 Human Breast Cancer Cells
por: Seifaddinipour, Maryam, et al.
Publicado: (2018)

Cardioprotective Effect of Pistacia vera L. (Green Pistachio) Hull Extract in Wistar Albino Rats with Doxorubicin-Induced Cardiac Damage
por: Ersöz, Ezhar, et al.
Publicado: (2023)

Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
por: Han, Xiaocui, et al.
Publicado: (2023)

Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
por: Velasco-Ruiz, Isabel, et al.
Publicado: (2023)

Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts
por: Feng, Chao-Hui, et al.
Publicado: (2023)

Diatomaceous earth foliar spraying along with adjuvants in pistachio orchards associated with the common pistachio psylla, Agonoscena pistaciae
por: Panahandeh, Saleh, et al.
Publicado: (2022)

Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening
por: Yim, Dong-Gyun, et al.
Publicado: (2015)

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
por: Skwarek, Patrycja, et al.
Publicado: (2022)

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages
por: Velasco, Lina, et al.
Publicado: (2021)

Identification of Polyphenolic Compounds Responsible for Antioxidant, Anti-Candida Activities and Nutritional Properties in Different Pistachio (Pistacia vera L.) Hull Cultivars
por: Gharibi, Shima, et al.
Publicado: (2023)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Physicochemical and sensory characteristics of fermented sheepmeat sausage
por: Lu, Yanjun, et al.
Publicado: (2014)

Low-Fat and High-Quality Fermented Sausages
por: Tremonte, Patrizio, et al.
Publicado: (2020)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage
por: Zhang, Yan, et al.
Publicado: (2023)

Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)
por: Sheikhi, Abdollatif, et al.
Publicado: (2019)

Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis
por: Mousazadeh, Morad, et al.
Publicado: (2023)

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition
por: Kononiuk, Anna D., et al.
Publicado: (2020)

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
por: Sriphochanart, Wiramsri, et al.
Publicado: (2018)

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Effect of collagen casing on the quality characteristics of fermented sausage
por: Yan, Xinlei, et al.
Publicado: (2022)

Effect of combination of three texture‐improving ingredients on textural properties of emulsified sausage‐containing salted egg white
por: Wang, Zhong Feng, et al.
Publicado: (2018)

Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening
por: Song, Eun-Yeong, et al.
Publicado: (2014)

Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages
por: Zhao, Lihua, et al.
Publicado: (2021)

Metabolisable Energy, In situ Rumen Degradation and In vitro Fermentation Characteristics of Linted Cottonseed Hulls, Delinted Cottonseed Hulls and Cottonseed Linter Residue
por: Bo, Y. K., et al.
Publicado: (2012)

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions
por: Shin, Sun-Hwa, et al.
Publicado: (2021)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
por: Meloni, Domenico
Publicado: (2015)

Detection of common biogenic amines in fermented sausage produced in Turkey
por: Ekici, Kamil, et al.
Publicado: (2018)

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages
por: Seong, Pil-Nam, et al.
Publicado: (2016)

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
por: Lešić, Tina, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_u54ni9f02c20r67r0lfa649ulu