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

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 conditi...

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Veröffentlicht in:Meat science 2021-02, Vol.172, p.108318-108318, Article 108318
Hauptverfasser: Alirezalu, Kazem, Hesari, Javad, Yaghoubi, Milad, Khaneghah, Amin Mousavi, Alirezalu, Abolfazl, Pateiro, Mirian, Lorenzo, José M.
Format: Artikel
Sprache:eng
Schlagworte:
Frankfurter
Green tea
Nanoparticle
Olive leaves
Shelf life
Stinging nettle
ε–polylysine
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Zusammenfassung: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 conditions) and their physicochemical, microbiological and sensory properties were evaluated during 45 days of refrigerated storage. The results showed that the incorporation of ɛ-polylysine had no significant effects on proximate composition of sausages. However, ɛ-PL and ɛ-PLN sausages had significantly (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108318