Results 121 to 130 of about 13,624 (209)

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. [PDF]

Foods, 2022
Jeong CH, Lee SH, Yoon Y, Choi HY, Kim HY.   +4 more
europepmc   +1 more source

Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages

Jurnal Ilmu-Ilmu Peternakan
Yogurt culture has never been used as a probiotic to produce fermented sausages. The microorganisms that make up the starter culture play a role in the release of bioactive peptides during sausage production.
Agus Susilo, Aris Sri Widati, Herly Evanuarini, Mulia Winirsya Apriliyani, Premy Puspitawati Rahayu, Dewi Septi Ayuning Tyas, Raihan Rafly, Ananda Diah Pramudita   +7 more
doaj   +1 more source

Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes. [PDF]

Ital J Food Saf, 2022
Siddi G, Piras F, Spanu V, Meloni MP, Sanna R, Carta N, Errico M, Cuccu M, De Santis EPL, Scarano C.   +9 more
europepmc   +1 more source

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.
openaire   +1 more source

Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods. [PDF]

Food Sci Anim Resour, 2022
Jeong CH, Lee SH, Kim HY.
europepmc   +1 more source

Fermented Cyprinus carpio L. sausage

, 2001
This study was carried out to investigate the appropriateness of carp (Cyprinus carpio L.) meat in the making of fermented sausage. Carp were obtained from Keban Dam Lake. Four groups of sausages were produced. The first group was made from carp meat alone.
Gonulalan, Zafer, Arslan, Ali, Dinçoğlu, Ahmet   +2 more
openaire   +1 more source

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, Yılmaz Oral ZF, Sallan S, Kaban G, Kaya M.   +4 more
europepmc   +1 more source

Quality parameters of dry fermented sausages [PDF]

, 2012
Cílem práce bylo stanovení a vyhodnocení výsledků jakostních parametrů trvanlivých fermentovaných salámů. Byly odebrány vzorky dvou typů trvanlivých fermentovaných salámů – salámu Poličan a Loveckého salámu, každý z nich od tří různých výrobců.
Pavlík, Zdeněk
core  

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. [PDF]

Toxins (Basel), 2021
Lešić T, Zadravec M, Zdolec N, Vulić A, Perković I, Škrivanko M, Kudumija N, Jakopović Ž, Pleadin J.   +8 more
europepmc   +1 more source

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, Martínez-Martín I, Vivar-Quintana AM, Revilla I.   +3 more
europepmc   +1 more source