Comparison of the Effect of Enhancing Dry Fermented Sausages with <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on Selected Physicochemical Properties Related to Food Safety during Processing

Comparison of the Effect of Enhancing Dry Fermented Sausages with <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on Selected Physicochemical Properties Related to Food Safety during Processing

The aim of the study is to compare the effects of <i>Salvia hispanica</i> (Chia) seed and <i>Nigella sativa</i> (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water...

Full description

Bibliographic Details
Main Authors: Paula Borrajo, Małgorzata Karwowska, Dariusz M. Stasiak, Jose M. Lorenzo, Marlena Żyśko, Elżbieta Solska
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Applied Sciences
Subjects:
chia seeds
black cumin seeds
fermented sausage
biogenic amines
nitrosylmyoglobin
lactic acid bacteria
Online Access:https://www.mdpi.com/2076-3417/11/19/9181

Internet

https://www.mdpi.com/2076-3417/11/19/9181

Similar Items