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- W4289080042 abstract "The current study investigated the utilization of ε-polylysine (ε-PL) and beetroot extract (BE) as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags. The sample's technological, safety, antimicrobial, and organoleptic attributes were analyzed during 30 days of storage at 4 °C. Compared with controls, the sausages containing ϵ-PL with BE had no significant differences in the water activity and proximate composition. The results showed that the T5 and T4 samples had the highest residual nitrite and total phenolic contents at day 45. Incorporating ε-PL and BE into frankfurter-type sausages prevented the increase of pH and maintained samples' pink color and texture consistency during storage. T3 and T4 samples could effectively delay the growth of total viable count, coliform, Clostridium perfringen s, mold, and yeasts within acceptable limitations during refrigerated storage. • Reduction or replacement of nitrite from sausages would minimize consumer concerns. • ε-PL + BE displayed promising antioxidant and antimicrobial activities on stability and shelf life. • ε-PL + BE had antibactericidal activity without important adverse effects. • Nitrite of frankfurter-type sausage could be replaced by ε-PL + BE." @default.
- W4289080042 created "2022-08-01" @default.
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- W4289080042 date "2022-10-01" @default.
- W4289080042 modified "2023-10-14" @default.
- W4289080042 title "Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory properties" @default.
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- W4289080042 doi "https://doi.org/10.1016/j.fbio.2022.101936" @default.
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