Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin

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AuteurGBAGUIDI, MAURICETTE D DEVI
AuteurDEGNON, GNIMABOU RENE
AuteurKONFO, CHRISTIAN TETEDE RODRIGUE
AuteurKPATINVOH, BRICE TOYIDE DIEU GRAND
AuteurBABA MOUSSA, FARID ABDEL KADER SAID
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2020
ResumeSausages 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.
Autre identifiantBECDB-9255
URIhttps://dspace.uac.bj/handle/123456789/8277
Languefr
Fait partie deGSC Biological and Pharmaceutical Sciences
SujetSausage
Sujetprocessing
SujetNatural preservatives
Sujetessential oils
SujetBénin
TitreImprovement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin
TypeArticle

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