Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties. [PDF]
Polymers (Basel), 2023 Functional ingredients are substances that offer health benefits beyond their nutritional value. A novel heteropolysaccharide, named Linum water soluble polysaccharide (LWSP) was purified from Linum usitatissimum L. seeds powder and identified, via TLC and NMR, as a polymer composite of α1-2-L-arabinose, β1-2-D-xylose, β1-2-D-mannose and α1-2-D-glucose.
Chouikhi A +5 more
europepmc +3 more sources
Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste [PDF]
International Journal of Food Science, 2021 Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with ...
Babatunde O. Alao +2 more
doaj +2 more sources
Analysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia [PDF]
Veterinary WorldBackground and Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health.
Mirna Mualim +3 more
doaj +2 more sources
Determination of polycyclic aromatic hydrocarbons and potentially toxic metals in commonly consumed beef sausage roll products in Nigeria [PDF]
Heliyon, 2019 Levels of polycyclic aromatic hydrocarbons (PAHs) and potentially toxic metals (PTMs) were determined in the commonly consumed beef sausage roll products (coded BS1 – BS6) in Nigeria.
J.A.O. Oyekunle +6 more
doaj +2 more sources
Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds [PDF]
Frontiers in Nutrition, 2022 This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7 ...
Theodora Ojangba +7 more
doaj +2 more sources
Histological, immunohistochemical assessment and DNA fingerprint species identification of some meat products in Egypt [PDF]
Scientific ReportsA total of sixty commercial beef products, represented by minced meat, sausage, kofta, and burger, with fifteen samples per product, were collected randomly from different markets in Assiut city, Egypt.
Heba F. Kamaly +3 more
doaj +2 more sources
Meat and Muscle Biology, 2019 The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale and ...
Alexander J. Holtcamp +5 more
doaj +3 more sources
Jurnal Pangan dan Agroindustri, 2022 Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes the high carotene content in Red Palm Oil(RPO) as a substitute for vegetable oil in beef sausage.
Winny Iftari +3 more
doaj +1 more source
Jurnal Sain Peternakan Indonesia, 2023 One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour.
Andi Nurul Mukhlisah +3 more
doaj +1 more source
Pretreatment of Curdlan and Its Effect on the Quality of Low Fat Beef Sausage
Shipin gongye ke-ji, 2022 In order to study the influence of different pretreatment methods on viscosity and gel strength of curdlan, investigate the effects of pretreated curdlan on water-holding capacity and texture properties of low fat beef sausage, the influence of high ...
Daochun CHEN, Zhijuan LU, Ziyuan QI
doaj +1 more source