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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Research progress on the gel properties of fermented sausage [PDF]
Food Materials ResearchFermented sausage is a fermented meat product favored by a large number of of consumers. In fermented sausages, the formation of gel is one of the key steps, and its composition mainly includes meat protein and fat, among which myofibrillar protein is ...
Shiqin Hao +5 more
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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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Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage [PDF]
Hemijska Industrija, 2014 The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated ...
Šojić Branislav V. +9 more
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Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars [PDF]
Eurasian Journal of Veterinary SciencesAim: 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 ...
Çiğdem Sezer +7 more
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Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. [PDF]
Foods, 2022 This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P.
Jeong CH +4 more
europepmc +2 more sources
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
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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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