Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage [PDF]
, 2009 The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca.
Nychas, George-John E. +6 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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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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Probiotics in fermented sausages
Meat Science, 2008 Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages connected to fermented meat matrices.
De Vuyst, Luc +2 more
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Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus plantarum [PDF]
, 2021 Lactobacillus plantarum (L. plantarum) bacteria is generally recognized as safe and widely used in the food industry. The current study aimed to study the antimicrobial effects of L.
Nada, S. M. +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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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 +3 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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Effects of mixed-fermentation of Latilactobacillus sakei and Mammaliicoccus vitulinus on the quality of sausage [PDF]
Zhongguo niangzaoTo 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
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