The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage

Subject Areas : food microbiology

N. Shokraneh ¹ , P. Ariaii ² , F. Rasouli Ghahrodi ³ , F. Hasannia ⁴ , S. Sabbaghpour ⁵

1 - Ph. D. Student of the Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Mazandaran, Iran.
2 - Assistant Professor of Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Mazandaran, Iran.
3 - Ph.D. student of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - Ph. D. Student of the Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Mazandaran, Iran.
5 - Ph. D. Student of the Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Mazandaran, Iran.

Received: 2016-11-17 Accepted : 2016-11-17 Published : 2017-05-01

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