ASSESSMENT OF FERMENTED SAUSAGE SAFETY
Техника и технология пищевых производств, 2015 The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures. An important property of bacterial starter cultures is the antagonism, i.e.
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, 2011 The purpose was product development to increase sheepmeat liking for consumers unhabituated to its characteristic flavour. The development has centered on a cured, fermented sausage, traditionally flavoured with garlic and rosemary, aiming to suppress ...
Lu, Yanjun
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Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage. [PDF]
Foods, 2022 Phupaboon S +8 more
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Influence of bacterial combinations on fermented sausage quality
, 2022 Yushin D. A. Influence of bacterial combinations on fermented sausage quality / D. A. Yushin ; sci. supervisor S. D. Patyukov // Збірник наукових праць молодих учених, аспірантів та студентів / Одес. нац. технол. ун-т ; гол. ред. Б.В. Єгоров, заст.
Yushin, D. A.
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Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes. [PDF]
Ital J Food Saf, 2022 Siddi G +9 more
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Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages [PDF]
Fermented sausages are processed meat products made through a fermentation process with or without the help of bacterial starter cultures. The source of microorganisms in making fermented sausages can be sourced from natural microorganisms in meat ...
Sinulingga, Elsa Apriana Br. +2 more
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Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. [PDF]
Toxins (Basel), 2021 Lešić T +8 more
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Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. [PDF]
Foods, 2023 Akansel B +4 more
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Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage. [PDF]
Foods, 2022 Hernández-Jiménez M +3 more
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Eurasian Journal of Veterinary Sciences, 2013 Aim: This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced using traditional methods by local butcher shops in the province of Kars.
Sezer, Çiğdem +7 more
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