Results 101 to 110 of about 13,824 (226)

The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage [PDF]

BIO Web of Conferences
Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish ...
Leksono Tjipto, Wisuda Sidauruk Santhy, Ira Sari Noor, Febriansyah Siregar Rizky, Lamria Esra   +4 more
doaj   +1 more source

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

, 2018
Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture.
De Smet, Stefaan, De Vuyst, Luc, Leroy, Frédéric, Stavropoulou, Despoina Angeliki, Van Reckem, Emiel   +4 more
core   +1 more source

Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation. [PDF]

, 2010
A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Calvo, M.I. (María Isabel), Cavero-Remon, R.Y. (Rita Yolanda), Garcia-Iñiguez-de-Ciriano, M. (Mikel), Larequi-García, E. (Eduardo), Navarro-Blasco, I. (Iñigo), Rehecho, S. (Sheyla)   +7 more
core  

Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona [PDF]

, 2001
The profile of volatile compounds of a typical Spanish dry fermented sausage, chorizo de Pamplona, has been analyzed by GC-MS, using a simultaneous distillation-extraction (SDE) system.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Bello, J. (José), Gimeno, O. (Olga)   +3 more
core   +1 more source

Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs [PDF]

, 2006
Enrichment of dry fermented sausages with n-3 fatty acids through a partial substitution of pork backfat by deodorised fish oil resulted in improved nutritional properties with regard to conventional sausages, without affecting sensory properties and ...
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Valencia, I. (Idoia)   +2 more
core  

Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: influence on nutritional properties, sensorial quality and oxidation stability [PDF]

, 2007
Significant enrichment of dry fermented sausages in n−3 polyunsaturated fatty acids (PUFA) was achieved by incorporating algae oil from Schizochytrium sp. into an emulsion that partially substituted pork backfat from the traditional formulation.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Valencia, I. (Idoia)   +2 more
core   +1 more source

Effect of Acid Stress on the Stress Resistance of Listeria innocua during Sausage Fermentation [PDF]

Shipin Kexue
In this study, we aimed to investigate the acid tolerance response (ATR) and the formation pattern of cross-protection in acid-adapted and non-adapted strains during the production of fermented sausage. Listeria innocua was selected as a surrogate for L.
ZHANG Fuqiang, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHANG Yimin, ZHAO Yuwei, GONG Junjie, DONG Pengcheng
doaj   +1 more source

Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in protected geographical indication Ciauscolo salami [PDF]

, 2016
The aim of the study was to evaluate the biogenic amine (BA) content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with
Branciari, R., Loschi, Anna Rita, Miraglia, D., Ranucci, D., Rea, Stefano, Stocchi, Roberta   +5 more
core   +2 more sources

Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages

Food Chemistry: X
Due to health concern of nitrite in meat products, probiotic fermented sausage has reported for bio decontamination of nitrite. As nitrite play role in the oxidative stability of meat products, in this study we examined oxidation parameters in probiotic ...
Nader Karimian-Khosroshahi, Samaneh Nabizadeh, Keyvan Aeini, Hedayat Hosseini, Abdorreza Mohammadi, Kianoush Khosravi-Darani   +5 more
doaj   +1 more source

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants [PDF]

, 2008
Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Kerry, J.P. (J. P.), O'Grady, M.N. (M.N.), Valencia, I. (Idoia)   +4 more
core   +1 more source