Results 21 to 30 of about 3,605 (178)
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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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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Effect of Starter Cultures on Quality of Fermented Sausages
Food Science of Animal Resources, 2023 The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms ...
Jungeun Hwang +5 more
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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments:
Ko-Eun Hwang +6 more
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Acta Scientiarum: Technology, 2017 Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process.
Catharina Calochi Pires de Carvalho +3 more
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Low-Fat and High-Quality Fermented Sausages [PDF]
Microorganisms, 2020 The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Patrizio Tremonte +9 more
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Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
Frontiers in Microbiology, 2021 Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles.
Monika Coton +10 more
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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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İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 2015 Bu çalışma, günümüz Türkiye’sinde marka olmuş firmalar tarafından üretilen ve fermente sucuk etiketi ile piyasaya sunulan sucukların karakteristik özelliklerinin araştırılması ve Geleneksel Türk Fermente Sucuk özellikleri ile karşılaştırılması amacı ile ...
Halime PEHLİVANOĞLU +3 more
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Research progress on the gel properties of fermented sausage
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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