بررسی امکان جایگزینی نیتریت سدیم با عصاره قارچ گانودرمالوسیدیوم و رنگدانه کارمین در فرمولاسیون مارتادلا
محورهای موضوعی : تکنولوژی گوشت
محمد مسجدی
1
(دکتری علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
لیلا ناطقی
2
(دانشیار گروه علوم و صنایع غذایی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
فاطمه کاویان
3
(دکتری علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
کلید واژه: فنل کل, نیتریت سدیم, مارتادلا, IC50, فلاونوئید, خواص میکروبی, قارچ گانودرما لوسیدیوم,
چکیده مقاله :
مقدمه: هدف از این مطالعه بررسی امکان جایگزینی نیتریت سدیم با عصاره گانودرما لوسیدیوم (GLE)در فرمولاسیون مارتادلا بود.مواد و روش ها: بدین منظور مقدار نیتریت سدیم مجاز در مارتادلا (ppm120) با عصاره گانودرما لوسیدیوم(GLE) در مقادیر (25، 50، 75 و 100 درصد) به همراه ppm 50 رنگدانه کارمین (CP) و بدون رنگدانه کارمین جایگزین گردید. بنابراین 10 تیمار مطابق با طرح کاملا تصادفی طراحی گردید و میزان فلاونوئید، فنل کل، IC50، خصوصیات رنگی b*, L*) , *a)، میکروبی (شمارش کلی میکروبی، کپک و مخمر، کلی فرم ها، کلستردیوم پرفرینجنس ، استافیلوکوکوس اورئوس) آنها در روزهای 1، 25 و 50 ام نگهداری در دمای Cº 4 مورد ارزیابی قرار گرفت.یافته ها: نتایج نشان داد با افزایش درصد جایگزینی (GLE) به جای نیتریت سدیم و استفاده از (CP) میزان فلاونوئید، فنل کل افزایش و IC50 کاهش یافت. با افزایش درصد جایگزینی (GLE)به جای نیتریت سدیم a* ،L* کاهش و b* افزایش پیدا کرد. شایان ذکر است میزان کپک و مخمر و شمارش کلی در تمامی نمونه های مورد آزمون در تمامی بازه های زمانی در محدوده قابل قبول استاندارد ملی ایران (شماره 2303) بود و کلی فرم ها، کلستردیوم پرفرینجنس ، استافیلوکوکوس اورئوس در هیچ یک از نمونه های مورد بررسی در تمامی بازه های زمانی مشاهده نگردید.نتیجه گیری: نتایج این پژوهش نشان داد با استفاده از (GLE) به همراه(CP) به جای تمام یا بخشی از نیتریت سدیم مصرفی در فرمولاسیون مارتادلا می توان جایگزین نمود بدون اینکه اثر نامطلوب بر خصوصیات کیفی و میکروبی محصول داشته باشد.
Introduction: The aim of this study was to investigate the possibility of replacing sodium nitrite with Ganoderma Lucidium extract (GLE) in Martadella formulation.Materials and Methods: In order to, concentration of sodium nitrite allowed in Martadella (ppm 120) was replaced by Ganoderma Lucidium extract at different concentration (25, 50, 75 and 100%) with 50 ppm carmine pigment (CP) and without carmine pigment. Therefore, 10 treatments were designed according to a completely randomized design and the amount of flavonoid, total phenol, IC50, color characteristics )b*, L*, a*), microbial (total microbial count, mold and yeast, coliforms, Clostridium perfringens , Staphylococcus aureus) were evaluated on the 1st, 25th and 50th days of storage at 4°C.Results: The results showed that with the increase in replacement percentage (GLE) the amount of flavonoid, total phenol increased and IC50 decresed. Also, with the increase of replacement percentage (GLE), a* and L* decreased and b* increased. The amount of mold and yeast and the total count in all the tested samples were within the acceptable range of the national standard of Iran (No. 2303) and coliforms, Clostridium perfringens, and Staphylococcus aureus were not observed in any of the tested samples.Conclusion: The results of this research indicated that by using (GLE) along with (CP) it can be used instead of all or part of the sodium nitrite used in Martadella formulation might be replaced, without having an adverse effect on the quality and microbial properties of the product.
Almajano, M. P., Carbo, R., Jimenez, J.A. & Gorden, M.H. (2008). Antioxidant and Antimicrobial Activities of Tea Infusions.Food Chemistry, 108(1), 55-63.
Aliyari, P., Bakhshi Kazaj, F., Barzegar, M. & Ahmadi Gavlighi, H. (2020). Production of functional sausage using pomegranate peel and pistachio green hull extracts as natural preservatives. Journal of Agricultural Science and Technology, 22(1), 159-172.
Amini Sarteshnizi, R., Hosseini, H., Amiri, Z., Kamili, R. & Azimi, M. (2017). Investigating the effect of frying on the texture and color of prebiotic sausage produced using beta-glucan and resistant starch. Iran food science and industry, 14(66), 174-65. [In Persian]
Belitz, H., Grosch, W. & Schieberle P. (2009). Food Chemistry, springer verlage, Berlin.
Casimir, A.C. & Min, B.M. (2008). Antioxidants in: FOOD LIPIDS Chemistry, Nutrition, and Biotechnology, CRC Press, Boca Raton, FL. p.409.
Chang, C., Yang, M., Wen, H. & Chern, J. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10, 178-182.
Corbo, M. R., Speranza, B., Filippone, A., Granatiero, S., Conte, A., Sinigaglia, M. & DelNobile, M. A. (2008). Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger. International Journal of Food Microbiology, 127(3), 261-267.
Dilliger, H.J. & Fengler G. (1974). Carminic acid. Turkish Journal of Biology, 30, 25-33.
Duffy, C. F. & Power, R. F. (2001). Antioxidant and antimicrobialproperties of some Chinese plant extracts. International Journal of Antimicrobial Agents, 17(6), 527-529.
Ebrahimzadeh, M.A, Pourmorad, F. & Hafezi, S. (2009). Antioxidant activities of Iranian corn silk. Turkish Journal of Biology, 32, 43-49.
Fraile-Fabero, R., Ozcariz-Fermosell, M.V., Oria-de-Rueda-Salgueiro, J.A., Garcia-Recio, V., Cordoba-Diaz, D., del P Jiménez-López, M. & Girbés-Juan, T. (2021). Differences in Antioxidants, Polyphenols, Protein Digestibility and Nutritional Profile between Ganoderma lingzhi from Industrial Crops in Asia and Ganoderma lucidum from Cultivation and Iberian Origin. Foods, 10(8),1750.
Gao,Y., Lan, J., Dai, X., Ye, J. & Zhou, S.H. (2004). A phase I/II study of Ling Zhi mushroom Ganoderma lucidum. (W. Curt.: Fr.) Lloyd (Aphyllophoromycetideae) extract in patients with type II diabetes mellitus. International Journal of Medicinal Mushrooms, 6(1), 33-40.
Ghobadi, R., Mohammadi, R., Chabavizade, J. & Sami, M. (2018). Effect of Ganoderma lucidum powder on oxidative stability, microbial and sensory properties of emulsion type sausage. Advanced biomedical research. 7(24).
Ghobadi, R. (2015). Investigating the antimicrobial and antioxidant effects of Ganoderma lucidum mushroom extract and powder in sausages. Isfahan University of Medical Sciences. [In Persian]
Goli, M. & Mohammadi Barkani, Z. (2021). Optimizing the formulation of dietary gaz enriched with stevia sugar and Ganodermaulosidium mushroom by response surface method (RSM). Journal of Nutritional Sciences and Food Industries of Iran, 15(2), 55-69. [In Persian]
Hosseinpour, S., Eskandari, M.H., Mesbahi, G.R., Shokrforosh, S. & Farhanaki, A. (2013). Investigating the use of cochineal and paprika natural colors in order to create color in low-nitrite and nitrite-free frankfurter sausage. Iran Food Science and Industry Research Journal, 3 (9), 243-252. [In Persian]
Kalemba, D. & Kunicka, A. (2003). Antibacterial and antifungalproperties of essential oils. Current Medical Chemistry, 10(10), 813-829.
Kebaili, F.F., Tahar, N., Esseddik, T.M, Redouane, R., Chawki, B., Pablo, A. & Massimiliano, P. (2021). Antioxidant Activity and Phenolic Content of Extracts of Wild Algerian Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum (Agaricomycetes). International Journal of Medicinal Mushrooms, 23(6).
Lin, J.Y. & Chou, T.B. (1984). Isolation and characterization of a lectin from edible mushroom, Volvariella volvacea. Journal of Biochemistry, 96(1), 35-40.
Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55, 181–186.
Liu, T., Zhou, J., Li, W., Rong, X., Gao, Y., Zhao, L., Fan, Y., Zhang, J., Ji, C. & Ma, Q. (2020). Effects of sporoderm-broken spores of Ganoderma lucidum on growth performance, antioxidant function and immune response of broilers. Animal Nutrition, 6(1), 39-46.
Maghsoodlou, Y., Asgharpour, A. & Aryai, P. (2012). Evaluation of antioxidant effect of savory essential oil on lipid oxidation, color and acceptability of frankfurter sausage. Journal of research and innovation in food science and industry, 2 (3), 279-294. [In Persian]
Maleki, A. (2016). Replacement of part of nitrite with celery extract as antioxidant effect and color additive in double cocktail sausage containing 55% chicken meat with cheese. Master's thesis. Mahalat Azad University. [In Persian]
Masjedi, M., Nateghi, L., Berenjy, SH. & Eshaghi, M.R. (2022). Determination of Antioxidant and Antimicrobial Compounds of Ganoderma lucidum Extract in Laboratory Different Conditions. Chemical Methodologies, 6(3), 212-227.
Mayzumi, F., Okamoto, H. & Mizuno, T. (1997). Cultivation of Reishi (Ganoderma lucidum). Food Reviw International, 13, 365 - 82.
Mohammadi, R., Ghobadi, R., Chabavizade, J. & Sami, M. (2018). Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage. Advanced biomedical research, 7, 24.
Nateghi, L., Maleki Kahaki, A.R. & Zarei, F. (2020). The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage. Journal of nutrition and food security, 5 (4), 335-344.
National standard of Iran. (1400). Sausages and sausages - characteristics and test methods. First Edition. Standard No. 2303. [In Persian]
National standard of Iran. (2013). Microbiology of the food chain. Comprehensive method for enumeration of microorganisms. First edition. Standard No. 1-5272. [In Persian]
National standard of Iran. (1387). Microbiology of food and animal feed. A comprehensive method for the enumeration of molds and yeasts. First Edition. Standard number 1-10899. [In Persian]
National standard of Iran. (1387). Microbiology of food and animal feed. Comprehensive method for identification and total counting of forms. First Edition. Standard No. 11166. [In Persian]
National standard of Iran. (1386). Microbiology of food and animal feed. A comprehensive method for the enumeration of sulfite-reducing bacteria under anaerobic conditions. First edition. Standard No. 9432. [In Persian]
National standard of Iran. (1384). Microbiology of food and animal feed. Staphylococcus aureus count positive coagulase. 1384. First edition. Standard number 1-6806. [In Persian]
Negi, P.S, Jayaprakasha, G. K. & Jena, B.S. (2003). Antioxidant and Antimutagenic Activities of Pomegranate Peel Extracts. Food Chemistry, 80(3), 393-397.
O'sullivan, M., Byrne, D.V., Martens, H., Gidskehaug, L.H., Andersen, H.J. & Martens, M. (2003). Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat science, 65(2), 909-918.
Pegg, R.B. & Shahidi, F. (2000). Nitrite curing of meat the n-nitrosamine problem and nitrite alternatives. Food and Nutrition Press, Inc., USA.
Piruti, K., Javadi, A. & Nahidi, F. (2016). The effect of garden thyme (Thymus vulgaria) extract on the chemical, microbial and sensory characteristics of sausages during the storage period. Health Food. 3 and 4, (15), 9-20. [In Persian]
Rezaei Ermi, S., Jafari, M., Khamari, M. & Bayat, H. (2015). Extraction of walnut shell extract of Shahmirzadi variety and the effect of solvent and extraction method on the antioxidant activity of the obtained extract. Food science and nutrition, 12(22), 85-98. [In Persian]
Sa-Ard, P., Sarnthima, R., Khammuang, S. & Kanchanarach W. (2015). Antioxidant, antibacterial and DNA protective activities of protein extracts from Ganoderma lucidum. Journal Food Science Technolgy, 52, 2966–2973.
Sadeghi, E., Hashemian, A.H., Mohammadi, M. & Mohammadi, R. (2012). Study on the microbiological and chemical characterization of the meat products consumed in Kermanshah in. Iranian Journal of Food Science and Food Technolgy, 7(5), 281-287.
Saltarelli, R., Ceccaroli, P., Lotti, M., Zambonelli, A., Buffalini, M., Casadei, L., Vallorani, L. & Stocchi, V. (2009). Biochemical characterisation and antioxidant activity of mycelium of Ganoderma lucidum from Central Italy. Food Chemistry, 116, 143 – 151.
Shan, B., Cai Y-ZH, D., Brooks, J. & Corke, H. (2011). Potential application of spice and herb extracts as natural preservatives in cheese. Journal of Medicinal Food, 14(3), 284-290.
Siangu, B.N., Sauda, S., John, M.K. & Njue, W.M. (2019). Antioxidant activity, total phenolic and flavonoid content of selected Kenyan medicinal plants, sea algae and medicinal wild mushrooms. African Journal of Pure and Applied Chemistry, 13(3), 43-48.
Sosa-Morales, M.E., Orzuna-Espíritu, R. & Vélez-Ruiz, J.F. (2006). Mass thermal and quality aspects of deep-fat frying of pork meat. Journal of Food Engineering, 77(3), 731-738.
Tabari, S., Gurbanli, M., Safaian, S. & Mousavizadeh, A. (2011). Antioxidant properties of methanolic extract of Ganoderma Lucidium mushroom. The first national conference of biological sciences, Flowerjan. [In Persian]
Taherzadeh, A., Arianfar, A., Mahdian, A. & Mohseni, Sh. (2021). The effect of replacing sodium nitrite with zenian essential oil nanoemulsion and chitosan on some chemical characteristics and shelf life of red meat sausage at refrigerator temperature. Iran food science and industry, 18 (117), 247-263. [In Persian]
Viuda-Martos, J., Fernández-López, E., Sayas-Barbera, E., Sendra, C. & Navarro, J.A. (2009). Pérez-Álvarez Citrus co-products as technological strategy to reduce residual nitrite content in meat products. Journal Food Science, 74 (8), 93-100.
Wannasupchue, W., Siriamornpun, S., Huaisan, K. & Huaisan, J. (2011). Effect of adding Ling-zhi (Ganoderma lucidum) on oxidative stability, textural and sensory properties of smoked fish sausage. Thai Journal of Agricultural Science, 44(5), 505-512.
Yao, X., Zhang, D., Zu, Y., Fu, Y., Luo, M., Gu, C., Li, C. M. F. & Efferth, T. (2013). Free radical scavenging capability, antioxidant activity and chemical constituents of Pyrola incarnata Fisch. Leaves. Industrial Crops Products, 49, 247– 255.
Zarringhalami, S., Sahari, M.A. & Hamidi-Esfehani, Z. (2009). Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Science, 81(1), 281-284.
Ziech, D., Anestopoulos, I., Hanafi, R., Voulgaridou, G.P, Franco, R., & Georgakilas, A. G. (2012). Pleiotrophic effects of natural products in ROS inducedcarcinogenesis: the role of plant-derivednatural products in oral cancer chemoprevention, Cancer Letters, 327(1), 16-25.
Zhou, c.l., Tang, Z., Ruan, M.M., Liu, J.H. & Ma, D.R. (2012). Effect of Replacement of Backfat with Ganoderma Lucidum polysaccharides on Characteristic Properties of Pork Sausages. Food Research and Development.7.
_||_Almajano, M. P., Carbo, R., Jimenez, J.A. & Gorden, M.H. (2008). Antioxidant and Antimicrobial Activities of Tea Infusions.Food Chemistry, 108(1), 55-63.
Aliyari, P., Bakhshi Kazaj, F., Barzegar, M. & Ahmadi Gavlighi, H. (2020). Production of functional sausage using pomegranate peel and pistachio green hull extracts as natural preservatives. Journal of Agricultural Science and Technology, 22(1), 159-172.
Amini Sarteshnizi, R., Hosseini, H., Amiri, Z., Kamili, R. & Azimi, M. (2017). Investigating the effect of frying on the texture and color of prebiotic sausage produced using beta-glucan and resistant starch. Iran food science and industry, 14(66), 174-65. [In Persian]
Belitz, H., Grosch, W. & Schieberle P. (2009). Food Chemistry, springer verlage, Berlin.
Casimir, A.C. & Min, B.M. (2008). Antioxidants in: FOOD LIPIDS Chemistry, Nutrition, and Biotechnology, CRC Press, Boca Raton, FL. p.409.
Chang, C., Yang, M., Wen, H. & Chern, J. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10, 178-182.
Corbo, M. R., Speranza, B., Filippone, A., Granatiero, S., Conte, A., Sinigaglia, M. & DelNobile, M. A. (2008). Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger. International Journal of Food Microbiology, 127(3), 261-267.
Dilliger, H.J. & Fengler G. (1974). Carminic acid. Turkish Journal of Biology, 30, 25-33.
Duffy, C. F. & Power, R. F. (2001). Antioxidant and antimicrobialproperties of some Chinese plant extracts. International Journal of Antimicrobial Agents, 17(6), 527-529.
Ebrahimzadeh, M.A, Pourmorad, F. & Hafezi, S. (2009). Antioxidant activities of Iranian corn silk. Turkish Journal of Biology, 32, 43-49.
Fraile-Fabero, R., Ozcariz-Fermosell, M.V., Oria-de-Rueda-Salgueiro, J.A., Garcia-Recio, V., Cordoba-Diaz, D., del P Jiménez-López, M. & Girbés-Juan, T. (2021). Differences in Antioxidants, Polyphenols, Protein Digestibility and Nutritional Profile between Ganoderma lingzhi from Industrial Crops in Asia and Ganoderma lucidum from Cultivation and Iberian Origin. Foods, 10(8),1750.
Gao,Y., Lan, J., Dai, X., Ye, J. & Zhou, S.H. (2004). A phase I/II study of Ling Zhi mushroom Ganoderma lucidum. (W. Curt.: Fr.) Lloyd (Aphyllophoromycetideae) extract in patients with type II diabetes mellitus. International Journal of Medicinal Mushrooms, 6(1), 33-40.
Ghobadi, R., Mohammadi, R., Chabavizade, J. & Sami, M. (2018). Effect of Ganoderma lucidum powder on oxidative stability, microbial and sensory properties of emulsion type sausage. Advanced biomedical research. 7(24).
Ghobadi, R. (2015). Investigating the antimicrobial and antioxidant effects of Ganoderma lucidum mushroom extract and powder in sausages. Isfahan University of Medical Sciences. [In Persian]
Goli, M. & Mohammadi Barkani, Z. (2021). Optimizing the formulation of dietary gaz enriched with stevia sugar and Ganodermaulosidium mushroom by response surface method (RSM). Journal of Nutritional Sciences and Food Industries of Iran, 15(2), 55-69. [In Persian]
Hosseinpour, S., Eskandari, M.H., Mesbahi, G.R., Shokrforosh, S. & Farhanaki, A. (2013). Investigating the use of cochineal and paprika natural colors in order to create color in low-nitrite and nitrite-free frankfurter sausage. Iran Food Science and Industry Research Journal, 3 (9), 243-252. [In Persian]
Kalemba, D. & Kunicka, A. (2003). Antibacterial and antifungalproperties of essential oils. Current Medical Chemistry, 10(10), 813-829.
Kebaili, F.F., Tahar, N., Esseddik, T.M, Redouane, R., Chawki, B., Pablo, A. & Massimiliano, P. (2021). Antioxidant Activity and Phenolic Content of Extracts of Wild Algerian Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum (Agaricomycetes). International Journal of Medicinal Mushrooms, 23(6).
Lin, J.Y. & Chou, T.B. (1984). Isolation and characterization of a lectin from edible mushroom, Volvariella volvacea. Journal of Biochemistry, 96(1), 35-40.
Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55, 181–186.
Liu, T., Zhou, J., Li, W., Rong, X., Gao, Y., Zhao, L., Fan, Y., Zhang, J., Ji, C. & Ma, Q. (2020). Effects of sporoderm-broken spores of Ganoderma lucidum on growth performance, antioxidant function and immune response of broilers. Animal Nutrition, 6(1), 39-46.
Maghsoodlou, Y., Asgharpour, A. & Aryai, P. (2012). Evaluation of antioxidant effect of savory essential oil on lipid oxidation, color and acceptability of frankfurter sausage. Journal of research and innovation in food science and industry, 2 (3), 279-294. [In Persian]
Maleki, A. (2016). Replacement of part of nitrite with celery extract as antioxidant effect and color additive in double cocktail sausage containing 55% chicken meat with cheese. Master's thesis. Mahalat Azad University. [In Persian]
Masjedi, M., Nateghi, L., Berenjy, SH. & Eshaghi, M.R. (2022). Determination of Antioxidant and Antimicrobial Compounds of Ganoderma lucidum Extract in Laboratory Different Conditions. Chemical Methodologies, 6(3), 212-227.
Mayzumi, F., Okamoto, H. & Mizuno, T. (1997). Cultivation of Reishi (Ganoderma lucidum). Food Reviw International, 13, 365 - 82.
Mohammadi, R., Ghobadi, R., Chabavizade, J. & Sami, M. (2018). Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage. Advanced biomedical research, 7, 24.
Nateghi, L., Maleki Kahaki, A.R. & Zarei, F. (2020). The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage. Journal of nutrition and food security, 5 (4), 335-344.
National standard of Iran. (1400). Sausages and sausages - characteristics and test methods. First Edition. Standard No. 2303. [In Persian]
National standard of Iran. (2013). Microbiology of the food chain. Comprehensive method for enumeration of microorganisms. First edition. Standard No. 1-5272. [In Persian]
National standard of Iran. (1387). Microbiology of food and animal feed. A comprehensive method for the enumeration of molds and yeasts. First Edition. Standard number 1-10899. [In Persian]
National standard of Iran. (1387). Microbiology of food and animal feed. Comprehensive method for identification and total counting of forms. First Edition. Standard No. 11166. [In Persian]
National standard of Iran. (1386). Microbiology of food and animal feed. A comprehensive method for the enumeration of sulfite-reducing bacteria under anaerobic conditions. First edition. Standard No. 9432. [In Persian]
National standard of Iran. (1384). Microbiology of food and animal feed. Staphylococcus aureus count positive coagulase. 1384. First edition. Standard number 1-6806. [In Persian]
Negi, P.S, Jayaprakasha, G. K. & Jena, B.S. (2003). Antioxidant and Antimutagenic Activities of Pomegranate Peel Extracts. Food Chemistry, 80(3), 393-397.
O'sullivan, M., Byrne, D.V., Martens, H., Gidskehaug, L.H., Andersen, H.J. & Martens, M. (2003). Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat science, 65(2), 909-918.
Pegg, R.B. & Shahidi, F. (2000). Nitrite curing of meat the n-nitrosamine problem and nitrite alternatives. Food and Nutrition Press, Inc., USA.
Piruti, K., Javadi, A. & Nahidi, F. (2016). The effect of garden thyme (Thymus vulgaria) extract on the chemical, microbial and sensory characteristics of sausages during the storage period. Health Food. 3 and 4, (15), 9-20. [In Persian]
Rezaei Ermi, S., Jafari, M., Khamari, M. & Bayat, H. (2015). Extraction of walnut shell extract of Shahmirzadi variety and the effect of solvent and extraction method on the antioxidant activity of the obtained extract. Food science and nutrition, 12(22), 85-98. [In Persian]
Sa-Ard, P., Sarnthima, R., Khammuang, S. & Kanchanarach W. (2015). Antioxidant, antibacterial and DNA protective activities of protein extracts from Ganoderma lucidum. Journal Food Science Technolgy, 52, 2966–2973.
Sadeghi, E., Hashemian, A.H., Mohammadi, M. & Mohammadi, R. (2012). Study on the microbiological and chemical characterization of the meat products consumed in Kermanshah in. Iranian Journal of Food Science and Food Technolgy, 7(5), 281-287.
Saltarelli, R., Ceccaroli, P., Lotti, M., Zambonelli, A., Buffalini, M., Casadei, L., Vallorani, L. & Stocchi, V. (2009). Biochemical characterisation and antioxidant activity of mycelium of Ganoderma lucidum from Central Italy. Food Chemistry, 116, 143 – 151.
Shan, B., Cai Y-ZH, D., Brooks, J. & Corke, H. (2011). Potential application of spice and herb extracts as natural preservatives in cheese. Journal of Medicinal Food, 14(3), 284-290.
Siangu, B.N., Sauda, S., John, M.K. & Njue, W.M. (2019). Antioxidant activity, total phenolic and flavonoid content of selected Kenyan medicinal plants, sea algae and medicinal wild mushrooms. African Journal of Pure and Applied Chemistry, 13(3), 43-48.
Sosa-Morales, M.E., Orzuna-Espíritu, R. & Vélez-Ruiz, J.F. (2006). Mass thermal and quality aspects of deep-fat frying of pork meat. Journal of Food Engineering, 77(3), 731-738.
Tabari, S., Gurbanli, M., Safaian, S. & Mousavizadeh, A. (2011). Antioxidant properties of methanolic extract of Ganoderma Lucidium mushroom. The first national conference of biological sciences, Flowerjan. [In Persian]
Taherzadeh, A., Arianfar, A., Mahdian, A. & Mohseni, Sh. (2021). The effect of replacing sodium nitrite with zenian essential oil nanoemulsion and chitosan on some chemical characteristics and shelf life of red meat sausage at refrigerator temperature. Iran food science and industry, 18 (117), 247-263. [In Persian]
Viuda-Martos, J., Fernández-López, E., Sayas-Barbera, E., Sendra, C. & Navarro, J.A. (2009). Pérez-Álvarez Citrus co-products as technological strategy to reduce residual nitrite content in meat products. Journal Food Science, 74 (8), 93-100.
Wannasupchue, W., Siriamornpun, S., Huaisan, K. & Huaisan, J. (2011). Effect of adding Ling-zhi (Ganoderma lucidum) on oxidative stability, textural and sensory properties of smoked fish sausage. Thai Journal of Agricultural Science, 44(5), 505-512.
Yao, X., Zhang, D., Zu, Y., Fu, Y., Luo, M., Gu, C., Li, C. M. F. & Efferth, T. (2013). Free radical scavenging capability, antioxidant activity and chemical constituents of Pyrola incarnata Fisch. Leaves. Industrial Crops Products, 49, 247– 255.
Zarringhalami, S., Sahari, M.A. & Hamidi-Esfehani, Z. (2009). Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Science, 81(1), 281-284.
Ziech, D., Anestopoulos, I., Hanafi, R., Voulgaridou, G.P, Franco, R., & Georgakilas, A. G. (2012). Pleiotrophic effects of natural products in ROS inducedcarcinogenesis: the role of plant-derivednatural products in oral cancer chemoprevention, Cancer Letters, 327(1), 16-25.
Zhou, c.l., Tang, Z., Ruan, M.M., Liu, J.H. & Ma, D.R. (2012). Effect of Replacement of Backfat with Ganoderma Lucidum polysaccharides on Characteristic Properties of Pork Sausages. Food Research and Development.7.