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Article

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

by
Sasa Novakovic
1,*,
Ilija Djekic
1,
Anita Klaus
1,
Jovana Vunduk
1,
Vesna Djordjevic
2,
Vladimir Tomović
3,
Branislav Šojić
3,
Sunčica Kocić-Tanackov
3,
Jose M. Lorenzo
4,
Francisco J. Barba
5 and
Igor Tomasevic
1,*
1
Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
2
Institute of Meat Hygiene and Technology, Kaćanskog 13, 11080 Belgrade, Serbia
3
Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
4
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain
5
Preventive Medicine and Public Health, Food Sciencs, Toxicology and Forensic Medicine Department, University of Valencia, 91354 Valencia, Spain
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(12), 635; https://doi.org/10.3390/foods8120635
Submission received: 5 November 2019 / Revised: 26 November 2019 / Accepted: 29 November 2019 / Published: 3 December 2019
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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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.
Keywords: mushroom; antioxidant; shelf life; antimicrobial; sensory characteristics; natural extracts mushroom; antioxidant; shelf life; antimicrobial; sensory characteristics; natural extracts

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MDPI and ACS Style

Novakovic, S.; Djekic, I.; Klaus, A.; Vunduk, J.; Djordjevic, V.; Tomović, V.; Šojić, B.; Kocić-Tanackov, S.; Lorenzo, J.M.; Barba, F.J.; et al. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. Foods 2019, 8, 635. https://doi.org/10.3390/foods8120635

AMA Style

Novakovic S, Djekic I, Klaus A, Vunduk J, Djordjevic V, Tomović V, Šojić B, Kocić-Tanackov S, Lorenzo JM, Barba FJ, et al. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. Foods. 2019; 8(12):635. https://doi.org/10.3390/foods8120635

Chicago/Turabian Style

Novakovic, Sasa, Ilija Djekic, Anita Klaus, Jovana Vunduk, Vesna Djordjevic, Vladimir Tomović, Branislav Šojić, Sunčica Kocić-Tanackov, Jose M. Lorenzo, Francisco J. Barba, and et al. 2019. "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage" Foods 8, no. 12: 635. https://doi.org/10.3390/foods8120635

APA Style

Novakovic, S., Djekic, I., Klaus, A., Vunduk, J., Djordjevic, V., Tomović, V., Šojić, B., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J., & Tomasevic, I. (2019). The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. Foods, 8(12), 635. https://doi.org/10.3390/foods8120635

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