scholarly journals Quality Characteristics of Low-Fat Pork Sausages with Paprika Powder

2017 ◽  
Vol 1 (3) ◽  
pp. 28-28
Author(s):  
G. H. Kim ◽  
K. B. Chin
Keyword(s):  
Quality Characteristics ◽  
Low Fat ◽  
Pork Sausages

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

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 635 ◽  
Author(s):  
Sasa Novakovic ◽  
Ilija Djekic ◽  
Anita Klaus ◽  
Jovana Vunduk ◽  
Vesna Djordjevic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Quality Characteristics ◽  
Control Group ◽  
Refrigerated Storage ◽  
Mesophilic Bacteria ◽  
Chilled Storage ◽  
Negative Effect ◽  
Pork Sausages ◽  
Microbiological Properties

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.

Sign in / Sign up

Export Citation Format

Share Document