Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage
نویسندگان
چکیده
Essential oils (EOs) or EOs encapsulated in alginate and alginate-cellulose nanocrystal combined with 1.5 kGy X-ray (0.76 kGy/h) γ-ray (6.37 irradiation were applied on dry fermented sausages (DFS). Microbiological quality was tested terms of the reduction Escherichia coli O157:H7 cocktail, Listeria monocytogenes, molds yeasts, lactic acid bacteria (LAB), total mesophilic (TMF) during storage at room temperature (20 ± 1 °C) for 8 weeks. Physicochemical by following changes texture color sausages. Synergistic effects observed treatments γ-irradiation inhibiting E. cocktail LAB cocktail. Extensive inhibition L. TMF also noticed storage. Antimicrobial formulations did not show adverse while treatment resulted redness increase hardness. However, differences eliminated
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2022
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2022.113180