Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

• Published in: Polish journal of food and nutrition sciences Vol. 67; no. 1; pp. 59 - 66
• Main Authors: Balev, Dessislav Kostadinov, Nenov, Neno Stefanov, Dragoev, Stefan Georgiev, Vassilev, Kiril Petrov, Vlahova-Vangelova, Dessislava Borislavova, Baytukenova, Sholpan Baydildaevna, Smolnikova, Farida Haripovna
• Format: Journal Article
• Language: English
• Published: Olsztyn De Gruyter Open 01.03.2017; Polish Academy of Sciences, Institute of Animal Reproduction and Food Resesarch; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
• Subjects: amino nitrogen; Antioxidants; black pepper; butylated hydroxytoluene; color; cross contamination; cumin; Cuminum cyminum; cured meats; dry-cured sausages; Heat treatment; Larix sibirica; Nitrogen; Piper nigrum; proximate composition; risk; rosemary; rosemary extract; Rosmarinus officinalis; sausages; sensory properties; Spices; storage temperature; storage time; taxifolin

Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground bl...