RT Journal Article
T1 Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite
A1 Mohammadpourfard, Issa
A1 Khanjari, Ali
A1 Akhonzadeh Basti, Afshin
A1 Herrero Latorre, Carlos
A1 Shariatifar, Nabi
A1 Hosseini, Hedayat
K1 Astaxanthin
K1 Bacillus coagulans
K1 Clostridium perfringenes
K1 Cooked beef sausage
K1 Thymol
AB In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of nitrite during storage at refrigerated condition during 45 days were evaluated. Based on findings, control group had significantly higher total volatile base nitrogen (TVB-N) than nitrite-, thymol-, and astaxanthin-treated samples. At the end of the storage time in control, thiobarbituric acid reactive substances (TBARS) value reached 1.96 mg/kg, while the values for treated samples remained lower than 1.63 mg/kg. Final count of lactic acid bacteria decreased approximately 1.67–3.79 log CFU/g in treated samples compared with the control group (p < .05). A reduction between 1.46 and 2.46 log CFU/g in C. perfringenes count was recorded for the treated samples in comparison with control group after 45 days of storage.
PB Wiley
YR 2020
FD 2020-10-05
LK https://hdl.handle.net/10347/43494
UL https://hdl.handle.net/10347/43494
LA eng
NO Mohammadpourfard I, Khanjari A, Akhonzadeh Basti A, Herrero-Latorre C, Shariatifar N, Hosseini H. Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite. Food Sci Nutr. 2020 Nov 12;9(1):345-356. doi: 10.1002/fsn3.2000.
NO University of Tehran, Grant/Award Number: 28747.6.11
DS Minerva
RD 24 abr 2026