Results 71 to 80 of about 3,605 (178)

Application of advanced microwave technology to enhance the heating efficiency of pork sausage heating [PDF]

ITM Web of Conferences
The most commonly used method for heating fermented pork sausage in Thailand is grilling over a charcoal stove. However, this method presents several drawbacks, including air pollution, which directly affects human health.
Chaihirunkarn Kittichai, Taptong Sawapon, Rattanadecho Phadungsak, Keangin Pornthip   +3 more
doaj   +1 more source

Preparation of astaxanthin-rich nanoparticulate fermented duck sausages with nitrite-reducing Lactobacillus: enhanced antioxidant capacity and reduced nitrite

Food Science of Animal Products
Nitrite is a major hazardous substance in fermented sausages, and excessive human intake poses health risks. This study aimed to develop a low-nitrite fermented duck sausage.
Xiaozhi Wang, Ping Ye, Xiaoyu Xu, Yage Wang, Zi’ang Li, Weimei Kong, Haibo Luo, Mingxuan Tao, Chen Liu, Xiaoqun Zeng, Zhen Wu, Daodong Pan, Yuxing Guo   +12 more
doaj   +1 more source

The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage [PDF]

BIO Web of Conferences
Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish ...
Leksono Tjipto, Wisuda Sidauruk Santhy, Ira Sari Noor, Febriansyah Siregar Rizky, Lamria Esra   +4 more
doaj   +1 more source

Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages

Food Chemistry: X
Due to health concern of nitrite in meat products, probiotic fermented sausage has reported for bio decontamination of nitrite. As nitrite play role in the oxidative stability of meat products, in this study we examined oxidation parameters in probiotic ...
Nader Karimian-Khosroshahi, Samaneh Nabizadeh, Keyvan Aeini, Hedayat Hosseini, Abdorreza Mohammadi, Kianoush Khosravi-Darani   +5 more
doaj   +1 more source

Effect of Acid Stress on the Stress Resistance of Listeria innocua during Sausage Fermentation [PDF]

Shipin Kexue
In this study, we aimed to investigate the acid tolerance response (ATR) and the formation pattern of cross-protection in acid-adapted and non-adapted strains during the production of fermented sausage. Listeria innocua was selected as a surrogate for L.
ZHANG Fuqiang, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHANG Yimin, ZHAO Yuwei, GONG Junjie, DONG Pengcheng
doaj   +1 more source

Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013
Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by ...
A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
doaj  

Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county [PDF]

Journal on Processing and Energy in Agriculture, 2016
Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry ...
Ostojić Sanja, Micić Darko, Zlatanović Snežana, Kovačević Olgica, Pavlović Mirjana   +4 more
doaj  

Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage. [PDF]

Ital J Food Saf, 2023
Siddi G, Piras F, Meloni MP, Casti D, Spanu C, Pala C, Mocci AM, Piga C, Di Salvo R, De Santis E, Scarano C.   +10 more
europepmc   +1 more source

Effect of Saccharomyces cerevisiae L3 Protease on Quality Characteristics and Flavor of Harbin Dry Sausages

Shipin gongye ke-ji
This experiment aimed to examine how varying levels of Saccharomyces cerevisiae L3 protease impact protein hydrolysis, lipid oxidation, and the physicochemical traits of dry sausage during fermentation.
Xinping LIU, Jiaqi TIAN, Lin WANG, Fangda SUN, Baohua KONG   +4 more
doaj   +1 more source

Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue

Future Foods
In a circular economy, fermented fish residue could be converted into high-calcium fish bone powder for fish sausages to reduce fish waste. To create product concepts for such sausages, this study aimed to (1) identify customer behaviors, needs, and ...
Sasichakorn Wongsaichia, Phaninee Naruetharadhol, Teerapong Pienwisetkaew, Somsamorn Gawborisut, Chavis Ketkaew   +4 more
doaj   +1 more source