Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract

Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium eryth...

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Bibliographic Details
Main Authors: Luciana Ruggeri Menezes Gotardo, Francisco Allan Leandro de Carvalho, Dannaya Julliethy Gomes Quirino, Carmen Sílvia Favaro-Trindade, Severino Mathias de Alencar, Alessandra Lopes de Oliveira, Marco Antonio Trindade
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
lamb meat
natural antioxidants
lipid oxidation
psychrotrophic microorganisms
sensory acceptance
Online Access:https://www.mdpi.com/2304-8158/12/24/4419

Internet

https://www.mdpi.com/2304-8158/12/24/4419

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