Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111123
Abstract: ABSTRACT The antimicrobial activity of blend of essential oils and their nanoemulsions against Clostridium sporogenes inoculated in mortadella with sodium nitrite reduction (75 ppm) was evaluated. In addition, physicochemical analysis such as pH, residual nitrite,… read more here.
Keywords: clostridium sporogenes; meat product; oil nanoemulsions; essential oil ... See more keywords
Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2018.1525433
Abstract: ABSTRACT The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of… read more here.
Keywords: quality safety; quinoa; paste; cooked meat ... See more keywords
Combining a COI Mini-Barcode with Next-Generation Sequencing for Animal Origin Ingredients Identification in Processed Meat Product
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Quality"
DOI: 10.1155/2020/2907670
Abstract: For revealing animal species in complex or adulterated processed meat product, we presented a method combining a novel cytochrome oxidase I (COI) mini-barcode with next-generation sequencing (NGS), which identifies various animal species (swine, bovine, Caprinae,… read more here.
Keywords: animal species; processed meat; meat; mini barcode ... See more keywords