Results 181 to 190 of about 13,624 (209)
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Digestibility of collagenous fermented sausage in man
Meat Science, 1985The digestibility of the protein of a fermented collagenous sausage was studied in three patients with ileostomies with small bowel resections. The patients were given four ordinary meals each day with a total protein content of about 64g, half of which was derived from collagen.
A, Laser Reuterswärd +2 more
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Bacteriocinogenic activity of lactobacilli from fermented sausages
Journal of Applied Bacteriology, 1993During the screening of the inhibitory activity of 254 strains of lactobacilli isolated from fermented sausages at different times of ripening, 22% of the strains showed inhibition that was not related to acid or hydrogen peroxide, towards one or more indicator strains.
M, Garriga +3 more
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Biocontrol strategies for Mediterranean-style fermented sausages
Food Research International, 2018Naturally fermented meat sausages have a long tradition in Mediterranean countries and are one of the most important groups of traditional foods consumed throughout Europe. Despite all the advances in food science and technology and increased regulatory requirements and concerns for safety and quality during the last decades, the challenge to control ...
Oliveira, Marcia +3 more
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Dry sausage fermented by Lactobacillus rhamnosus strains
International Journal of Food Microbiology, 2001The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx.
Erkkilä, Susanna +4 more
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Colour parameters of Turkish-type fermented sausage during fermentation and ripening
Meat Science, 1997Colour parameters of Turkish-type fermented sausage during fermentation and ripening were evaluated. CIE x y, L(∗) a(∗) b(∗), C(∗) h°, pigment nitrosation (NI) and pigment discoloration (RSI) were measured. Sausage processing had four stages consisting of first and second fermentation steps and then two consecutive ripening steps.
Uren, A, Babayigit, D
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Flavour chemistry of fermented sausages
1995Flavour is a complex sensory phenomenon involving taste, smell (odour) and textural/tactile/mouthfeel responses (e.g. Forss, 1972) and flavour chemistry of foods has been, and continues to be, the subject of much research and speculation, not least in the case of the many different types of fermented sausages.
R. Dainty, H. Blom
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AMINES IN DRY FERMENTED SAUSAGE
Journal of Food Science, 1977ABSTRACT The concentrations of some important amines were determined in dry fermented sausages. Total amine content ranged from 23.78–195.19 mg per 100g of dry matter. Maximal amounts of 28.59 mg of histamine, 39.57 mg of putrescine and 150.63 mg of tyramine per 100g of dry matter were found.
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Accelerated ripening of dry fermented sausages
Trends in Food Science & Technology, 2000Abstract Research on accelerated ripening of dry fermented sausages started in the early 1990s. Fermented sausages manufacture is a very important part of meat industry in many countries and the acceleration of ripening would result in a reduction of the storage time and would increase the profit margin and the competitiveness of the end product. The
Manuela Fernández +4 more
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Modern look at Dry Fermented Sausages
Vsyo o myase, 2020The article provides an overview of the technology for manufacturing dry fermented sausages, their classification and analysis of modern approaches to its manufacture. Some technological features of modern ingredients are described, which allow to optimize the manufacturing process and diversify the assortment of dry fermented sausages.
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