The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Author:

Novakovic SasaORCID,Djekic IlijaORCID,Klaus AnitaORCID,Vunduk Jovana,Djordjevic Vesna,Tomović VladimirORCID,Šojić Branislav,Kocić-Tanackov Sunčica,Lorenzo Jose M.ORCID,Barba Francisco J.ORCID,Tomasevic IgorORCID

Abstract

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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