Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground bl...

Full description

Saved in:
Bibliographic Details
Main Authors: Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
black pepper
cumin
taxifolin
rosemary extract
dry-cured sausages
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0021/pjfns-2016-0021.xml?format=INT
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items