Research Progress on Chromogenic Mechanism and Application of Microorganisms for Replacing Nitrite in Fermented Meat Products [PDF]
Shipin Kexue, 2023 Color is one of the most important sensory quality indexes of fermented meat products. Addition of nitrite makes traditional fermented meat products have a good color.
KONG Lingjie, DENG Jieying, WU Ying, GE Jinxia, XU Baocai
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Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat [PDF]
Animal Bioscience, 2021 Objective Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry.
Hakan Benli, Elif Barutcu
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Flavour Characteristics of Fermented Meat Products in China: A Review
Fermentation, 2023 Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours ...
Mai Hao +3 more
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Research Progress on the Harmful Factors of Fermented Meat Products and Control Measures against Them [PDF]
Shipin Kexue, 2023 Under the influence of the production process, fermented meat products are easily contaminated during processing and storage, posing safety risks and causing harms to human health.
XIE Qingchao, WANG Zi, LI Yinhui, LIU Haiquan, BAI Li, WANG Yeru, ZHAO Yong
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Antioxidants, 2020 This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA ...
Małgorzata Karwowska +3 more
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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
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Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update [PDF]
Shipin KexueFermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value.
HU Yingying, Bayinbate·Bayierta, LIU Yue, XU Baocai
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Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]
, 2005 The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE +4 more
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Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
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Shipin gongye ke-ji, 2023 The long-standing fermented meat products were deeply popular with consumers due to the distinctive flavor and long storage life. From the point of protein degradation in the process of fermentation of meat products and based on the recent researches of ...
Yun ZHENG +5 more
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