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Two different solvents (water and ethanol/water at 50/50 ratio) were used for extraction of phenolic contents in shiitake by-products, and the antioxidant and antimicrobial efficacies of fermented sausages incorporated with these two extracts were investigated during storage. Also, shelf-life stability of fermented sausages fortified with these two extracts was compared with those fortified with BHT...
The effect of addition of extract from shiitake by-products (0, 0.3, and 0.6%) on the quality characteristics, lipid oxidation and microbial stabilities of fermented sausages was studied during storage up to 30 days at 15 °C, and its effect was also compared with those produced with synthetic antioxidant, BHT (0.02%) or nitrite (0.01%). The addition of natural extract resulted in lower ultimate pH...
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