Results 91 to 100 of about 3,605 (178)

The effect of various heating and smoking processes on the quality of turkish fermented sausage [PDF]

Eurasian Journal of Veterinary Sciences
This study was carried out to determine the effect of various heating and smoking processes on the quality of Turkish fermented sausage. Experimentally 4 sausage samples were manifactured.
Suzan Yalçın, Mustafa Nizamlıoğlu, Yılmaz Dündar, O. Cenap Tekinşen   +3 more
doaj  

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening. [PDF]

Food Sci Anim Resour, 2021
Seleshe S, Ameer A, Kang SN.
europepmc   +1 more source

Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk). [PDF]

Braz J Microbiol, 2022
Kamiloğlu A.
europepmc   +1 more source

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. [PDF]

Foods, 2022
Wang J, Hou J, Zhang X, Hu J, Yu Z, Zhu Y.   +5 more
europepmc   +1 more source

Challenge Test Analysis of <i>Salmonella</i> Behavior During Sardinian Fermented Sausage Production and Storage. [PDF]

Foods
Siddi G, Piras F, Meloni MP, Migoni M, Cuccu M, Casula M, Manca F, Simbula F, De Santis EPL, Scarano C.   +9 more
europepmc   +1 more source

Effect of Modified Atmosphere Packaging Varying in CO₂ and N₂ Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage. [PDF]

Food Sci Anim Resour, 2022
Ameer A, Seleshe S, Kang SN.
europepmc   +1 more source

Enhancing Fermented Sausage Quality with <i>Weissella hellenica</i>, <i>Lactobacillus sakei</i>, and <i>Pediococcus pentosaceus</i>. [PDF]

Gels
Fu Y, Zhang L, Long H, Yin Z, Sun X, Nie W, Zhuo Q, Lin C, Zhu S, Du Y, Jiang L.   +10 more
europepmc   +1 more source

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk". [PDF]

Food Sci Anim Resour, 2021
Ozturk I, Sagdic O, Yetim H.
europepmc   +1 more source

Effect of Salt Ratios on Enterotoxin Production by Staphylococcus aureus in Fermented Sausage

Acta Scientiarum: Technology
This study was carried out to determine the effect of salt application at different rates (1, 1,5, 2, and 2,5%) on the ability of S. aureus to produce enterotoxin in fermented sausage, one of the most produced meat products in Turkey.
Gamze Turkal, Yusuf Dogruer
doaj  

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source