Results 61 to 70 of about 87,639 (208)

Effect of Weissella jogaejeotgali SL7 on the Quality and Flavour of Fermented Sausages

Shipin gongye ke-ji
To investigate the effect of Weissella jogaejeotgali SL7 (W.jogaejeotgali SL7) on the quality and flavor of fermented sausage, fermented sausage without SL7 was used as the control group. The dynamic changes and differences in physicochemical properties (
Jiao ZHOU, Jianlin JIA, Lili JI, Haichuan PENG, Shuyao XIE, Yuzhu LIN, Yin ZHANG   +6 more
doaj   +1 more source

Determination of Multiple Antibiotic Resistance Profiles of Enterococcus Species Isolated From Fermented Meat Products CConsumed in Ankara

Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021
The aim of this study was to determine the multiple antibiotic resistance profiles of Enterococcus spp. isolated from the fermented meat products consumed in Ankara, Turkey. A total of 134 Enterococcus spp.
Zehra Şahin, Meryem Burcu Külahcı, Sumru Çıtak   +2 more
doaj   +1 more source

Quality of Istrian and Slavonian dry-fermented sausages

Italian Journal of Food Science, 2020
The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages.
PLEADIN, J., LEŠIĆ, T., KREŠIĆ, G., BOGDANOVIĆ, T., MALENICA, M., KOS, I., PULIĆ, B.S., PETRIČEVIĆ, S., KUŠEC, G., VAHČIĆ, N.   +9 more
openaire   +2 more sources

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
openaire   +2 more sources

Survival of Listeria monocytogenes and Salmonella Typhimurium in Pepperoni With Reduced Salt and Sodium Nitrite Levels, and Sublethal Thermal Treatments

Journal of Food Safety, Volume 46, Issue 5, October 2026.
Reduced salt and sodium nitrite pepperoni formulations were challenged with Listeria monocytogenes and Salmonella Typhimurium and subjected to fermentation followed by a postfermentation thermal treatment and drying. Enhanced thermal treatments improved pathogen reductions across formulations, supporting the importance of validated multihurdle ...
Shannon Heapes, Victoria Caballero, Jesus Frias, Bradley Afanda, Martin Danaher, Joseph P. Kerry, Geraldine Duffy   +6 more
wiley   +1 more source

Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages

Food Science of Animal Resources, 2017
This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid ...
Hyun-Hee Yu, Gun Hee Yoon, Ji Hun Choi, Ki Moon Kang, Han-Joon Hwang   +4 more
doaj   +1 more source

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source

The effect of the casing type on physical and chemical properties of fermented sausage.

, 2022
The effect of the casing type on physical and chemical properties of fermented sausage.
Le Yang (345935), Xinlei Yan (10224556), Yan Duan (550298), Yanni Zhang (347305), Wenying Han (12042192)   +4 more
core   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source