2021
DOI: 10.3390/molecules26216678
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Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

Abstract: The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. Fo… Show more

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Cited by 9 publications
(2 citation statements)
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“…According to Zhou et al (2020), acids and phenols present in the extracts can react with proteins and improve the water-holding capacity. Moisture values were similar to those described by Macari et al (2021) for fresh sausage added with basil, thyme, and tarragon extract (58.10-71.48%).…”
Section: Proximate Compositionsupporting
confidence: 85%
“…According to Zhou et al (2020), acids and phenols present in the extracts can react with proteins and improve the water-holding capacity. Moisture values were similar to those described by Macari et al (2021) for fresh sausage added with basil, thyme, and tarragon extract (58.10-71.48%).…”
Section: Proximate Compositionsupporting
confidence: 85%
“…Various studies have demonstrated and reported that many plant extracts have antimicrobial properties [34][35][36]. Plant extracts, due to their antibacterial, antifungal, antioxidant, and anticarcinogenic properties, can be used as natural additives in many foods, and the use of plant extracts can improve food safety and overall microbial quality [37,38].…”
Section: Antibacterial Activity Of Basil Extractmentioning
confidence: 99%