Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preserva

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.

ALIYARI P.; Bakhshi Kazaj F.; BARZEGAR M.; Ahmadi Gavlighi H.

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

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2020 | Volume:22 | Issue:1 Page(s): 159-172

Download Full-Text

Persian Verion

View:

745

Download:

234

Cites:

Information Journal Paper

Title

Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preserva

Author(s)

ALIYARI P. | Bakhshi Kazaj F. | BARZEGAR M. | Ahmadi Gavlighi H. | Issue Writer Certificate

Keywords

Functional foodQ3

NitriteQ3

Pistacia vera L.Q3

Punica granatum L.Q3

Abstract

This study investigated partial replacement of Nitrite by Pomegranate Peel (PPE) and Pistachio Green Hull Extracts (PGHE) in cooked sausages and their effects on oxidative, microbial, and physicochemical properties of the samples. To this end, 250, 500, 750, 1, 000, and 1, 250 ppm of the two extracts and 100, 80, 60, 40, and 0 ppm of Nitrite were added to the sausages and the peroxide and TBARS values, microbial tests, sensory evaluation, and color factors were measured during 30 days storage at 4º C. Antioxidant and antimicrobial properties of both treatments were as well as the control, or sometimes better than it. PGHE treatments had better color factors compared to PPE treatments. Sensory scores of PPE3 and PGHE3 (containing 60 ppm Nitrite and 750 ppm of extracts) were not significantly different compared to the control. Thus, reduction of Nitrite up to 50% and replacement of it by PPE or PGHE do not cause great changes in quality parameters of sausage and improve its functional properties.

Cites

No record.

References

No record.

Cite

APA: Copy

ALIYARI, P., Bakhshi Kazaj, F., BARZEGAR, M., & Ahmadi Gavlighi, H.. (2020). Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preserva. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 22(1 ), 159-172. SID. https://sid.ir/paper/360611/en

Vancouver: Copy

ALIYARI P., Bakhshi Kazaj F., BARZEGAR M., Ahmadi Gavlighi H.. Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preserva. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2020;22(1 ):159-172. Available from: https://sid.ir/paper/360611/en

IEEE: Copy

P. ALIYARI, F. Bakhshi Kazaj, M. BARZEGAR, and H. Ahmadi Gavlighi, “Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preserva,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 22, no. 1 , pp. 159–172, 2020, [Online]. Available: https://sid.ir/paper/360611/en

Related Journal Papers