Results 21 to 30 of about 64,187 (302)

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]

, 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core   +2 more sources

Effects of Dietary Fermented (CBT) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks [PDF]

Asian-Australasian Journal of Animal Sciences, 2015
Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks.
S T. Oh, L. Zheng, H. J. Kwon, Y. K. Choo, K. W. Lee, C. W. Kang, B. K. An   +6 more
doaj   +1 more source

Pediococcus spp.-fermented chicken meat for dogs

Journal of Animal Science and Technology, 2020
An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat
Eunchae Lee, Ki-Taek Nam, Kyung-Woo Lee, Sang-Rak Lee   +3 more
doaj   +1 more source

Lukanka, a Semi-Dried Fermented Traditional Bulgarian Sausage: Role of the Bacterial Cultures in its Technological, Safety and Beneficial Characteristics

Applied Food Biotechnology, 2022
Background: Production of different fermented meat products is a well-known practice done in different European countries since ancient times. Fermentation of primary materials and/or smoking and salting processes are part of the preservation processes ...
Svetoslav Dimitrov Todorov, Clarizza May Dioso, Min-Tze Liong, Tonka Vasileva, Penka Moncheva, Iskra Vitanova Ivanova, Ilia Iliev   +6 more
doaj   +1 more source

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

Microorganisms, 2017
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative.
Miriam T. Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda   +5 more
doaj   +1 more source

Determination of Multiple Antibiotic Resistance Profiles of Enterococcus Species Isolated From Fermented Meat Products CConsumed in Ankara

Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021
The aim of this study was to determine the multiple antibiotic resistance profiles of Enterococcus spp. isolated from the fermented meat products consumed in Ankara, Turkey. A total of 134 Enterococcus spp.
Zehra Şahin, Meryem Burcu Külahcı, Sumru Çıtak   +2 more
doaj   +1 more source

Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue

Foods, 2023
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography–ion mobility spectrometry (GC–IMS ...
Xin Zhao, Jianying Feng, Luca Laghi, Jing Deng, Xiaofang Dao, Junni Tang, Lili Ji, Chenglin Zhu, Gianfranco Picone   +8 more
doaj   +1 more source

Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products

Shipin gongye ke-ji
Fermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation.
Peng ZHANG, Jinshan ZHAO, Jinhong ZANG, Chuantao PENG   +3 more
doaj   +1 more source

Influence of solid state fermentation with Bacillus subtilis 67 strain on the nutritional value of rapeseed meal and its effects on performance and meat quality of broiler chickens

Poultry Science, 2023
: The study aimed to evaluate the influence of solid-state fermentation on the nutritional value and enzymatic activity of rapeseed meal and its effects on the performance of broiler chickens and meat quality, including physicochemical properties ...
Damian Konkol, Emir Jonuzi, Ewa Popiela, Kamil Sierżant, Małgorzata Korzeniowska, Katarzyna Leicht, Marcin Gumowski, Anna Krasowska, Marcin Łukaszewicz, Mariusz Korczyński   +9 more
doaj   +1 more source

Influence of salt and millet treatments during meat fish fermentation in Senegal [PDF]

, 2019
Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet ...
Diop, Michel Bakar, Fall, Moussou, Guiro, Amadou Tidiane, Konte, Mamadou Abdoulaye, Maiga, Amadou Seidou, Montet, Didier   +5 more
core   +1 more source