Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, Amin Mousavi Khaneghah, Abolfazl Alirezalu, Mirian Pateiro, José M. Lorenzo

ARTIGO

Inglês

Agradecimentos: Thanks to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Jose M. Lorenzo and Mirian Pateiro are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568)

In this study, ɛ-polylysine (ɛ-PL) or ɛ-polylysine nanoparticle (ɛ-PLN) combined with plants extracts (including green tea, olive leaves and stinging nettle extracts) were used as nitrite replacers in frankfurter-type sausages. The sausage samples were wrapped in polyethylene bags (in vacuum...

Fechado

Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, Amin Mousavi Khaneghah, Abolfazl Alirezalu, Mirian Pateiro, José M. Lorenzo


										

Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, Amin Mousavi Khaneghah, Abolfazl Alirezalu, Mirian Pateiro, José M. Lorenzo

    Fontes

    Meat science

    Vol. 172 (Feb., 2021), n. art. 108318