Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

Abstract The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausa...

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Bibliographic Details
Main Authors: Majid Aminzare, Mohammad Hashemi, Asma Afshari, Mohammad Hossein Mokhtari, Seyyed Mohammad Ali Noori
Format: Article
Language:English
Published: Wiley 2022-10-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.2943