0000000001088200
AUTHOR
Jovana Vunduk
Application of porcini mushroom ( Boletus edulis ) to improve the quality of frankfurters
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
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 <