Functional semi-finished fish product evaluation: organoleptic and evidence in vivo
نویسندگان
چکیده
Introduction The development of functional products is a new promising trend in the modern food industry. research aims to confirm quality indicators, efficacy and safety for living organisms developed semi-finished fish product—raw smoked sausage. was aimed at studying characteristics product obtained, including its organoleptic properties. However, it also important test properties probiotic component added effects vivo on mice verify E. coli 64 G strain. Methods Organoleptic histological assessments were performed. A series experiments conducted assess product’s For this purpose, Enteracol fed white outbred laboratory with different concentrations active ingredient ( Escherichia 64G strain). proposed product, such as smell, consumer view, balanced taste, demonstrated high qualities crude sausage component. Results results controlled prospective study confirmed that safe non-toxic organisms: state alive after consuming created meal. At same time, assessing antagonistic activity revealed protective effect (85%–100% survival rate animals experimental groups compared control 100% mortality). Discussion has stimulating an organism demonstrates against pathogenic opportunistic bacteria established Enterobacteriaceae family members. next step will be long-term prove positive impact body.
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ژورنال
عنوان ژورنال: Frontiers in sustainable food systems
سال: 2023
ISSN: ['2571-581X']
DOI: https://doi.org/10.3389/fsufs.2023.1190340