New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs an...

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Bibliographic Details
Main Authors: Hatem Ali Salama, Ahmed Noah Badr, Manal F. Elkhadragy, Ahmed Mohamed Said Hussein, Ibrahim Abdel-Salam Shaban, Hany M. Yehia
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Microorganisms
Subjects:
antifungal pigment
minced meat
organoleptic properties
bioactive components
color improvement
shelf life extension
Online Access:https://www.mdpi.com/2076-2607/9/5/989

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