Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage.
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DOI: 10.1016/j.meatsci.2018.05.002
Abstract: The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the… read more here.
Keywords: essential oil; oil allyl; garlic essential; allyl isothiocyanate ... See more keywords