Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of nitrite during storage at refrigerated condition dur...

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Detalles Bibliográficos
Autores principales: Mohammadpourfard, Issa, Khanjari, Ali, Akhonzadeh Basti, Afshin, Herrero‐Latorre, Carlos, Shariatifar, Nabi, Hosseini, Hedayat
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/PMC7802548/
https://www.ncbi.nlm.nih.gov/pubmed/33473297
http://dx.doi.org/10.1002/fsn3.2000

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802548/
https://www.ncbi.nlm.nih.gov/pubmed/33473297
http://dx.doi.org/10.1002/fsn3.2000

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