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Mahyaveh is a traditional seasoned fish sauce in Iran that its histamine level is above the hazardous limit defined by food safety systems. This study aimed to add Allium sativum (A. sativum) and Bunium persicum (B. persicum) essential oils (EOs) at four concentrations including 0 (control), 0.1, 1, and 2%, as effective antimicrobial agents to monitor changes in the level of histamine at 30, 60,...
The present study was conducted to extend the shelf life of Lyoner‐type sausages during 40 days of storage at 4 °C with individual and combinational use of natural preservatives including cinnamon essential oil (CEO) and grape seed extract (GSE). The samples were analyzed for physicochemical properties (pH, aw, and color changes), lipid oxidation (thiobarbituric acid reactive substances [TBARS]),...
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