New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
نویسندگان
چکیده
منابع مشابه
Healthier meat products as functional foods.
A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and re...
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Nitrite has been traditionally used to control Clostridium botulinum in cured meat products. However, in the case of dry fermented sausages, environmental factors such as pH, aw and the competitive microbiota may exert a more relevant role than nitrite in the inhibition of the growth and toxin production by C. botulinum. In this challenge test study, two varieties of Mediterranean dry sausages ...
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A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2g/kg), iodized salt (26g/kg), linseed:algae (3:2) emulsion (62.5g/kg), and lyophilized water extract of Melissa officinalis L. as a source of natural antioxidants (686mg/kg), yielded dry fermented sausages with technological and sens...
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Capillary GC and GC-MS analysis of the essential oil from the cones of JUNIPERUS COMMUNIS L. grown wild in Greece showed a high content of alpha-pinene (ca 27%), sabinene (13%), germacrene-D (10%), and myrcene (9%). The total oil (yield 2.95%) consisted of almost 105 constituents, 77 of which representing 93.1% were identified. As the main component of the oxygenated monoterpenes was found the ...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9081066