Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage.

In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (<0.

Exploration of the Antioxidant Chemical Constituents and Antioxidant Performance of Various Solvent Extracts of Eighteen Plants.

This study examined the antioxidant chemical constituents (total phenolic and total flavonoid contents) and antioxidant activities [1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging, and ferric reducing antioxidant power (FRAP)] of different solvent extracts of eighteen functional plants. The active components of the target plants were extracted using four different solvents (methanol, ethanol, chloroform, and water). leaf exhibited a higher total phenolic content (chloroform and water extracts), total flavonoid content (all solvent extracts), DPPH radical scavenging activity (methanol, ethanol, and water extracts), ABTS radical scavenging activity (water extract), and FRAP radical scavenging activity (water extract) (in all solvent extracts).

Effect of Modified Atmosphere Packaging Varying in CO and N Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage.

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage period. Treatments were vacuum-packed (control), 25% CO/75% N (MAP1), 50% CO/50% N (MAP2), 70% CO/30% N (MAP3), and 100% CO (MAP4). All MAP samples regardless of their CO composition significantly (p<0.

Inoculation of on Quality Traits of Dry Fermented Sausages.

In this study, fermented sausage prepared by inoculating different strains of was assessed for their physiochemical, microbiological, and textural characteristics during fermentation and ripening. Five treatments were prepared: Control (commercial starter culture, C), Korean Collection for Type Cultures (KCTC)-3802 (S1), KCTC-3598 (S2), KCTC-5053 (S3), and KCTC-3603 (S4). The different strains of did not show substantial differences (>0.

Incorporation of Selected Strains of spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening.

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected strains: (PE1) and (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p<0.05) in water activity (a) values across the study period.

Ethanolic Extract of Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage.

Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.