Effects of Mixed-Strain Starter Culture on Quality, Flavor and Antioxidant Activity of Fermented Fish Sausage [PDF]
Shipin Kexue, 2023 To explore the effect of functional starter cultures on the quality, flavor and antioxidant activity of fermented fish sausage, we prepared fermented fish sausage by inoculation with a cocktail of the functional starter culture strains Lactobacillus ...
FENG Meiqin, LI Tianyi, SUN Jian
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Fermented Sausage Casings [PDF]
Procedia Food Science, 2015 AbstractCasing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used.
Djordjevic, Jasna +6 more
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Shipin gongye ke-ji, 2022 The quality changes of rose low-nitrate semi-dry fermented sausage (M) and traditional semi-dry fermented sausage (P) during storage at 3 temperatures (4, 25, 35 °C) were evaluated in this study.
Yechuan HUANG +4 more
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Nitrite Burn in Fermented Sausage [PDF]
Applied Microbiology, 1972 A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
J N, Bacus, R H, Deibel
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Research Progress on the Application of Functional Starter Culture in Fermented Sausage
Shipin gongye ke-ji, 2022 Fermented sausage is popular with consumers because of its unique flavor, rich nutrition and long shelf life. In recent years, It has become a hot topic to endow the fermented sausage with functional characteristics under the premise of ensuring safety ...
Junya DUAN +7 more
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Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages [PDF]
Ciência Rural, 2020 : Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers.
Marlice Bonacina +2 more
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Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing
Foods, 2023 The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages.
Rongyu Zang, Qunli Yu, Zonglin Guo
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Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]
, 2005 The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE +4 more
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Effect of Mixed Culture of Lactobacillus plantarum and Staphylococcus simulans on Physicochemical Properties, Flavor and Antioxidant Capacity of Fermented Mutton Sausage [PDF]
Shipin KexueIn this study, we aimed to investigated the effect of mixed cultures on improving the physiochemical properties, flavor and antioxidant activity of peptides of fermented mutton sausage.
FENG Meiqin, GONG Yao, SUN Jian
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Frontiers in Microbiology, 2020 The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry ...
Yhan S. Mutz +11 more
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