The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage
The effect of 500 ppm mixed plant extracts (green tea, stinging nettle and olive leaves extract in the same rates) in combination with nisin (200 ppm) and nisin nanoparticles (200 ppm) was studied to produce nitrite free frankfurter sausage. Nitrite free frankfurter sausages in three treatments cont...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2020-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_110644_06ed07ae4e5c738bd9439f6b0fe6098b.pdf |