Effects of natural antioxidants on the lipid oxidation, physicochemical and sensory characteristics, and shelf life of sliced salami Characteristics/shelf life of salami added with natural antioxidants
Abstract:This study aimed to use natural antioxidants (rosemary and curry leaf extracts - AT1 and a mixture of tocopherols - AT2) in sliced salami to prevent lipid oxidation, preserve physicochemical and sensory characteristics, and increase the shelf life. Five formulations were developed in addition to a control formulation and physical-chemical, microbiological and sensory evaluations were performed. The physicochemical and sensory characteristics did not change and the sliced salami was microbiologically suitable f… Show more
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