EFFECTS OF MICROENCAPSULATED NISIN AND WASTES OF TOMATO PROCESSING, AS AN ALTERNATIVE TO NITRITE, ON SOME CHEMICAL, SENSORY AND MICROBIAL CHARACTERISTICS OF SAUSAGE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FARKHONDEH F.; HOSEINI E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2017 | Volume:12 | Issue:1 Page(s): 79-88

Download Full-Text

Persian Verion

View:

755

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF MICROENCAPSULATED NISIN AND WASTES OF TOMATO PROCESSING, AS AN ALTERNATIVE TO NITRITE, ON SOME CHEMICAL, SENSORY AND MICROBIAL CHARACTERISTICS OF SAUSAGE

Author(s)

FARKHONDEH F. | HOSEINI E. | Issue Writer Certificate

Keywords

SAUSAGEQ2

MICROENCAPSULATED NISINQ2

TOMATO WASTE POWDERQ2

Abstract

Background and Objectives: Given the disadvantages of the use of nitrate and nitrite in meat products and concerns about the use of such additives in these products, it seems necessary to study the production of SAUSAGEs without nitrite preservatives using of tomato waste and MICROENCAPSULATED NISIN.Materials and Methods: Fixed component of the product included beef, oil, starch, sodium polyphosphate, sodium nitrite, water and ice, mixed spices, salt, gluten milk milk, and variable components included nitrate (0-60 mg/kg), TOMATO WASTE POWDER 2% and MICROENCAPSULATED NISIN (75-100 mg/kg); some of these chemical, microbiological and sensory properties of SAUSAGE were evaluated in a 30-day storage period at 4oC.Results: The results of chemical test showed that the amount of ash, protein, carbohydrate and fat in all the treatments increased compared to the control (P<0.05); however, the moisture content and pH decreased in these treatments compared to the control (P<0.05). Addition of TOMATO WASTE POWDER controlled the Malondialdehyde level in the treatments. The results of microbial tests within 30 days confirmed the efficiency of MICROENCAPSULATED NISIN. Treatment with 75 ppm nisin, 2% of TOMATO WASTE POWDER and 60 ppm nitrite was identified as the most favorable treatment in sensory evaluation.Conclusion: Use of nisin microencapsulated by zein accompanied by tomato waste in the formulation of SAUSAGE will lead to a product that in addition to having a good quality, due to partial removal of nitrite formulation, will be healthy in terms of nutrition and would have more shelf life as well.

Cites

No record.

References

STUDY ON USE OF COCHINEAL AND PAPRIKA AS NATURAL COLORS FOR PRODUCING COLOR OF NITRITE-FREE AND LOW-NITRITE FRANKFURTER

Cite

APA: Copy

FARKHONDEH, F., & HOSEINI, E.. (2017). EFFECTS OF MICROENCAPSULATED NISIN AND WASTES OF TOMATO PROCESSING, AS AN ALTERNATIVE TO NITRITE, ON SOME CHEMICAL, SENSORY AND MICROBIAL CHARACTERISTICS OF SAUSAGE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(1), 79-88. SID. https://sid.ir/paper/121448/en

Vancouver: Copy

FARKHONDEH F., HOSEINI E.. EFFECTS OF MICROENCAPSULATED NISIN AND WASTES OF TOMATO PROCESSING, AS AN ALTERNATIVE TO NITRITE, ON SOME CHEMICAL, SENSORY AND MICROBIAL CHARACTERISTICS OF SAUSAGE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;12(1):79-88. Available from: https://sid.ir/paper/121448/en

IEEE: Copy

F. FARKHONDEH, and E. HOSEINI, “EFFECTS OF MICROENCAPSULATED NISIN AND WASTES OF TOMATO PROCESSING, AS AN ALTERNATIVE TO NITRITE, ON SOME CHEMICAL, SENSORY AND MICROBIAL CHARACTERISTICS OF SAUSAGE,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 1, pp. 79–88, 2017, [Online]. Available: https://sid.ir/paper/121448/en

Related Journal Papers