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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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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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Semidry and dry fermented sausages
2010Fermentation and drying can be considered to be the oldest way to preserve raw materials. Although the historical origin of fermented meat products remains unknown, fragmentary bibliographical research has traced it back more than 2500 years in China. Many of these products have been known in Europe since the thirteenth through the fourteenth centuries,
Vignolo, Graciela Margarita +2 more
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Fermented sausages with probiotic microorganisms
Meat Industry Journal, 2020I.S. Patrakova +4 more
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Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage
Food Research International, 2023Jingyun Wang, Chunbao Li
exaly