Results 11 to 20 of about 3,555 (132)

Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat [PDF]

Animal Bioscience, 2021
Objective Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry.
Hakan Benli, Elif Barutcu
doaj   +1 more source

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
doaj   +1 more source

The Quality Changes of Two Fermented Sausages under Different Storage Temperatures and the Establishment of Prediction Models for Their Shelf Life

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, Yang WANG, Xingneng GOU, Chunlei PENG, Xicai ZHANG   +4 more
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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, Aobing LIU, Meng LV, Sui FENG, Wen HUA, Ruodong SHI, Shijie WANG, Xiaoguang GAO   +7 more
doaj   +1 more source

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, Gabriela Smolinski da Silva, Marina Leite Mitterer-Daltoé   +2 more
doaj   +1 more source

Effect of Mixed Culture of Lactobacillus plantarum and Staphylococcus simulans on Physicochemical Properties, Flavor and Antioxidant Capacity of Fermented Mutton Sausage [PDF]

Shipin Kexue
In 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
doaj   +1 more source

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

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, Yhan S. Mutz, Yhan S. Mutz, Denes K. A. Rosario, Denes K. A. Rosario, Denes K. A. Rosario, Patricia C. Bernardes, Vania M. F. Paschoalin, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior   +11 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
doaj   +1 more source

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

Shipin gongye ke-ji, 2023
In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products.
Ruyue SHI, Yang LIU, Yangying SUN, Daodong PAN   +3 more
doaj   +1 more source

Effects of mixed-fermentation of Latilactobacillus sakei and Mammaliicoccus vitulinus on the quality of sausage [PDF]

Zhongguo niangzao
To investigate the potential of Latilactobacillus sakei L and Mammaliicoccus vitulinus AP2 as mixed starter cultures for sausage, the sausage was fermented by L. sakei L (L group) and L. sakei L mixed with M.
CHEN Junfei, LIU Biqin, SHEN Hui, TANG Rong, TANG Huihua, TAO Huiling, CHEN Tao, LI Hong, SHI Qiao
doaj   +1 more source