Results 101 to 110 of about 87,639 (208)

The antimicrobial effects of para-hydroxybenzyl isothiocyanate on Escherichia coli O157:H7 in beaker sausage and the sensory influence of deheated yellow mustard on dry-fermented sausage

, 2012
Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent.
Li, Shuliu
core  

Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria [PDF]

, 2010
Tempe is a fermented food, obtained by fungal fermentation of soya beans. During the processing specific flavour, texture and nutritional properties are achieved. Previous research has indicated that tempe reduced the incidence and severity of diarrhoea.
Roubos-van den Hil, P.J.
core  

Technologies for detecting PSE in pork [PDF]

, 2003
End of Project ReportThe ability of a single, on-line measurement to predict the quality status of an entire muscle or even of a whole carcass was investigated.
McDonagh, Ciara, Troy, Declan J., Mullen, Anne Maria   +2 more
core   +1 more source

Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013
Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by ...
A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
doaj  

Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county [PDF]

Journal on Processing and Energy in Agriculture, 2016
Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry ...
Ostojić Sanja, Micić Darko, Zlatanović Snežana, Kovačević Olgica, Pavlović Mirjana   +4 more
doaj  

Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage. [PDF]

Ital J Food Saf, 2023
Siddi G, Piras F, Meloni MP, Casti D, Spanu C, Pala C, Mocci AM, Piga C, Di Salvo R, De Santis E, Scarano C.   +10 more
europepmc   +1 more source

EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

, 2016
In this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without ...
ARICI, Muhammet, YILMAZ, Mustafa Tahsin, TOKER, Ömer Said, Dertli, Enes, Tatlisu, Nevruz Berna   +4 more
core  

Survival of Campylobacter jejuni in Turkish fermented sausage

, 2001
The survival characteristics of Campylobacter jejuni were determined in Turkish fermented sausages. Sausage samples were prepared from ground red meat artificially contaminated with 10(5) cfu per gram Campylobacter jejuni.
Ozgen, Özge, BOSTAN, Kamil, UĞUR, Muammer, AKSU, HARUN   +3 more
core   +1 more source

Effect of Saccharomyces cerevisiae L3 Protease on Quality Characteristics and Flavor of Harbin Dry Sausages

Shipin gongye ke-ji
This experiment aimed to examine how varying levels of Saccharomyces cerevisiae L3 protease impact protein hydrolysis, lipid oxidation, and the physicochemical traits of dry sausage during fermentation.
Xinping LIU, Jiaqi TIAN, Lin WANG, Fangda SUN, Baohua KONG   +4 more
doaj   +1 more source

Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue

Future Foods
In a circular economy, fermented fish residue could be converted into high-calcium fish bone powder for fish sausages to reduce fish waste. To create product concepts for such sausages, this study aimed to (1) identify customer behaviors, needs, and ...
Sasichakorn Wongsaichia, Phaninee Naruetharadhol, Teerapong Pienwisetkaew, Somsamorn Gawborisut, Chavis Ketkaew   +4 more
doaj   +1 more source