Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO<sub>2</sub>-Containing Anaerobic Atmosphere: Effect of the Addition of <i>Zataria multiflora</i> Essential Oil and Hops Extract

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO<sub>2</sub>-Containing Anaerobic Atmosphere: Effect of the Addition of <i>Zataria multiflora</i> Essential Oil and Hops Extract

Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with <i>Zataria multiflora</i> Boiss ess...

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Bibliographic Details
Main Authors: Diego E. Carballo, Javier Mateo, Sonia Andrés, Francisco Javier Giráldez, Emiliano J. Quinto, Ali Khanjari, Sabina Operta, Irma Caro
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Antibiotics
Subjects:
lamb sausage
lactic acid bacteria
shelf-life
natural antimicrobials
meat preparations
modified atmosphere packaging
Online Access:https://www.mdpi.com/2079-6382/8/4/227

Internet

https://www.mdpi.com/2079-6382/8/4/227

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