showing 3 related works from this author
The feasibility of pulsed light processing in the meat industry
2019
Abstract Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The ad…
Application of porcini mushroom ( Boletus edulis ) to improve the quality of frankfurters
2020
The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natu…
The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
2019
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 <