Title of article
Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages
Author/Authors
M. Viuda-Martos، نويسنده , , Y. Ruiz-Navajas، نويسنده , , J. Fern?ndez-L?pez، نويسنده , , J.A. Pérez-Alvarez، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2010
Pages
8
From page
436
To page
443
Abstract
The objective of this work was to study the effect of orange dietary fibre (1%) (ODF), oregano essential oil (0.02%) (OEO) and the storage conditions (vacuum, air and modified atmosphere) on the shelf-life of bologna sausage. Samples with ODF + OEO stored in vacuum packaging showed the lowest TBA values. ODF + OEO samples stored in vacuum packaging showed the lowest aerobic and lactic acid bacteria counts. The sensory evaluation scores were similar for samples with ODF + OEO and stored either in air or vacuum packaging. Orange dietary fibre and oregano essential oil could find a use in the food industry to improve the shelf-life of meat products
Keywords
Meat product , Orange fibre , Oregano
Journal title
Food Control
Serial Year
2010
Journal title
Food Control
Record number
976514
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