Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage [PDF]
Frontiers in Nutrition, 2023 Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic ...
Le Yang +13 more
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Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage [PDF]
Foods, 2023 Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the
Yan Zhang +9 more
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Effect of collagen casing on the quality characteristics of fermented sausage. [PDF]
PLoS ONE, 2022 ObjectiveFermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage.
Xinlei Yan +4 more
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Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage [PDF]
Scientific Reports, 2023 The effects of Limosilactobacillus fermentum 332 on quality characteristics in fermented sausage were explored in terms of physicochemical characteristics, volatile flavor components, and Quorum sensing (QS).
Yue Gu +4 more
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Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage [PDF]
Frontiers in Microbiology, 2022 Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3 were used as starter cultures to ...
Ji Wang +8 more
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Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage [PDF]
HeliyonThis study aimed to assess consumer perceptions and the connections between consumers' health-related concerns and their perceptions of probiotic fermented sausage.
Marilia Silva Malvezzi Karwowski +3 more
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Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage [PDF]
Frontiers in Microbiology, 2021 Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage.
Yingli Liu +7 more
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Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage [PDF]
Shipin Kexue, 2023 In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L.
WANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui
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Effect of Banana Flower Extract on Physicochemical Quality and Volatile Flavor Substances of Naturally Fermented Yak Meat Sausage [PDF]
Shipin Kexue, 2023 The effects of the addition of different amounts (0.01%, 0.05% and 0.10%) of banana flower extract (BFE) on the physicochemical quality of fermented yak meat sausage were investigated using butylated hydroxy toluene (BHT) as a positive control, and the ...
ZHAO Jiaying, TANG Shanhu, LI Sining, LI Qiaoyan, CHEN Lamei
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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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