Mohammadpourfard, IssaKhanjari, AliAkhonzadeh Basti, AfshinHerrero Latorre, CarlosShariatifar, NabiHosseini, Hedayat2025-10-292025-10-292020-10-05Mohammadpourfard 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.https://hdl.handle.net/10347/43494In 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.eng© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/AstaxanthinBacillus coagulansClostridium perfringenesCooked beef sausageThymol2301 química analíticajournal article10.1002/fsn3.20002048-7177open access