Can Polyphenols be used as Natural Preservatives in Fermented Sausages?

Can Polyphenols be used as Natural Preservatives in Fermented Sausages?

This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual...

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Bibliographic Details
Main Authors: Aleksandra Nikolić, Vesna Đorđević, Nenad Parunović, Srđan Stefanović, Spomenka Đurić, Jelena Babić, Dragan Vasilev
Format: Article
Language:English
Published: Sciendo 2020-06-01
Series:Acta Veterinaria
Subjects:
fermented sausage
nitrite
polyphenols
shelf life
Online Access:https://doi.org/10.2478/acve-2020-0016

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