Abstract:The purpose of this study was to meet the regulations of “natural product”, fermented celery powder (FCP) were selected in this research to evaluate its ability to restrain Listeria monocytogenes growth in the naturally cured sausage, and also the effectiveness on quality and sensory attributes of the sausages. The content of nitrite is 150mg/kg in each group. The FCP were assessed at both their intrinsic pH and at a pH adjusted approach that of a sausage product. The results are the FCP treatments can substit… Show more
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