| Titre |
Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin |
| Auteurs |
GBAGUIDI Mauricette D. Dévi [1],
DEGNON René Gnimabou [2],
Konfo Tétédé Rodrigue Christian [3],
kpatinvoh Brice [4],
BABA-MOUSSA FARID [5],
|
| Journal: |
GSC Biological and Pharmaceutical Sciences |
| Catégorie Journal: |
Internationale |
| Impact factor: |
0 |
| Volume Journal: |
11 |
| DOI: |
|
| Resume |
Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses several chemicals with harmful consequences on health. Recently, research in essential oils has received increased attention from both industrial and academic circles due to a growing interest in green consumerism and the need for alternative techniques to assure quality and safety of perishable foods. In this review, we have summarized studies dedicated to improving the quality and technology of sausage production. Particular emphasis was placed on essential oils. |
| Mots clés |
Sausage; Processing; Natural preservatives; Essential oils; Benin. |
| Pages |
166 - 176 |
| Fichier |
|