Results 31 to 40 of about 13,824 (226)
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
openaire +2 more sources
Yeast strains as potential aroma enhancers in dry fermented sausages [PDF]
, 2015 Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma.
Belloch, Carmela +4 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. [PDF]
, 2004 A rapid screening method was used to isolate potentially probiotic Lactobacillus strains from fermented sausages after enrichment in MRS broth at pH 2.5 followed by bile salt stressing (1% bile salts w/v).
BLAIOTTA, GIUSEPPE +5 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
core +2 more sources
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
core +1 more source