Antimicrobial coating on quality attributes of sausage during refrigerated storage
نویسندگان
چکیده
منابع مشابه
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam a...
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Oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. Color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. There is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...
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ژورنال
عنوان ژورنال: E3S Web of Conferences
سال: 2018
ISSN: 2267-1242
DOI: 10.1051/e3sconf/20184701002