Results 111 to 120 of about 13,624 (209)

The use of linseed oil improves the nutritional quality of the lipid fraction of dry fermented sausages [PDF]

, 2004
Improvement of the nutritional quality of the lipid fraction of dry-fermented sausages was achieved by a substitution of one quarter of the amount of pork backfat present in traditional formulations by an emulsion in which linseed oil was included.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar)   +1 more
core  

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  

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

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

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

Actin proteolysis during ripening of dry fermented sausages at different pH values [PDF]

, 2017
Berardo, Alberto, De Maere, H, De Smet, Stefaan, Devreese, Bart, Leroy, F, Stavropoulou, DA, Van Royen, G   +6 more
core   +1 more source

Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi [PDF]

, 2014
Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some ...
Moosavi-Nasab, M., Yousefi, A.
core  

Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus. [PDF]

, 2000
The ripening of chorizo de Pamplona was followed through the changes of the volatile compounds extracted by a simultaneous destilation-extraction with dichloromethane.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Bello, J. (José)   +2 more
core  

Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage. [PDF]

Foods, 2022
Phupaboon S, Kontongdee P, Hashim FJ, Kanpipit N, Matra M, Totakul P, Prommachart R, Phesatcha B, Wanapat M.   +8 more
europepmc   +1 more source

Evaluation of a Novel Listeria Enrichment Broth Combined with a Real-Time PCR Diagnostics Assay for the Specific Detection of Listeria Monocytogenes in RTE Pork Products [PDF]

, 2013
Anonymous, Anonymous, Anonymous, Anonymous, Anonymous, Anonymous, Anonymous, Anonymous, Anonymous, Fretz, Fretz, Gilmour, Gottlieb, Mead, O'Grady, O'Grady, Rocourt, Rodriguez-Lazaro, Ryser, Siegman-Igra, Warriner, Watson   +21 more
core   +1 more source