Publications by authors named "Zolaikha Shiravani"

Article Synopsis
  • The study developed bacterial nanocellulose (BNC) films with added sodium nitrite, sumac extract, and black carrot extract to enhance cooked beef ham's shelf life and safety.
  • The ham wrapped in the optimized BNC film showed significant reductions in microbial counts and oxidation, delivering better preservation over 28 days compared to controls.
  • The BNC films also lowered residual nitrite levels while maintaining color quality, suggesting a promising alternative for reducing sodium nitrite usage in meat production.
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