Fatemeh Riazi
M.Sc student Dept.of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
[ 1 ] - Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage
Background and Objectives: Sodium nitrite and potassium nitrite have been traditionally used for inhibition of Clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. Nowadays, application of natural preservatives in order to reduce the n...
[ 2 ] - Determination of the Minimum Inhibitory Concentration of the Barberry Extract and the Dried Residue of Red Grape and Their Effects on the Growth Inhibition of Sausage Bacteria by Using Response Surface Methodology (RSM)
Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. Owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite. Materials and Methods: Agar dilution method was employed in order to determine th...
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