Results 31 to 40 of about 13,624 (209)
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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Fermentation, 2023 In this study, the safety of fermented lamb sausage was examined. The aim was to investigate the effect of Lactiplantibacillus plantarum X22-2 (LP X22-2) on the quality of, and biogenic amine (BA) formation in, fermented lamb sausages during fermentation,
Ting Liu +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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Tropical Animal Science Journal, 2020 Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various ...
G. L. Meristica, J. Gumilar, K. Suradi
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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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CyTA - Journal of Food, 2021 Biogenic amine (BA) is mostly produced through the decarboxylation of amino acids, the formation of BA (histamine, putrescine, cadaverine, and tyramine) was closely associated with microorganism. This study investigated the effects of tea polyphenol (TP),
Ji Wang +5 more
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Injury to Staphylococcus aureus during sausage fermentation [PDF]
Applied and Environmental Microbiology, 1978 Staphylococcus aureus 196E added to a beef sausage containing starter culture and 0.5 to 2.0% glucose and incubated at 35 degrees C was unable to grow when plated on tryptic soy agar (TSA) containing 7.5% NaCl. The injury, presumed to be due to the lactic acid produced during fermentation, was more pronounced at the lower concentrations of glucose (and
J L, Smith, S A, Palumbo
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Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation [PDF]
, 2015 © 2015 Elsevier Ltd. All rights reserved. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study.
Corral, Sara +3 more
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Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production [PDF]
, 2018 Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated with high ...
Abid, Salwa +3 more
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Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása [PDF]
, 2011 Petrovská klobása is traditionally produced dry fermented sausage from the area of Bački Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation.
Nemet Nevena T. +5 more
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