Impact of microencapsulated essential oil and orange fiber as natural-functional additives on chemical and microbial qualities of cooked beef sausage.

The aim of the current study was to investigate the suitability of essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.