Results 81 to 90 of about 13,824 (226)

Loss of Cured Pigment in Dehydrating Fermented Sausage

Journal of Food Protection, 1977
An increase (P < 0.01) in the content of total heme pigment found during dehydration of a fermented sausage resulted from a concentrating effect due to the moisture loss from sausages. The percent of the total pigment converted to the "cured" nitric oxide heme pigment decreased (P < 0.01) during dehydration, indicating possible nitric oxide ...
J C, Acton, R L, Dick
openaire   +2 more sources

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages [PDF]

Applied and Environmental Microbiology, 2018
ABSTRACT Changes in the microbial gene content and abundance can be analyzed to detect shifts in the microbiota composition due to the use of a starter culture in the food fermentation process, with the consequent shift of key metabolic pathways directly connected with product acceptance.
Ferrocino, Ilario, Bellio, Alberto, Giordano, Manuela, Macori, Guerrino, Romano, Angelo, Rantsiou, Kalliopi, Decastelli, Lucia, Cocolin, Luca   +7 more
openaire   +2 more sources

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Development of novel fermented goat sausage inoculated with Lactobacillus plantarum probiotic bacteria

Acta Scientiarum: Technology
The current study was undertaken to evaluate the performance of Lactobacillus plantarum CT28 strain as probiotic culture compared to thecommercial starter cultureon the quality of fermented goat sausage samples during 28 days of ripening period ...
Ameni Telmoudi, Imen Mahmoudi, Moncef Chouaibi, Mnasser Hassouna   +3 more
doaj   +1 more source

Investigation of homogeneity and physicochemical characterisation of the Homemade Slavonian Sausage [PDF]

, 2009
The aim of this study was to investigate the homogeneity of the traditional dry-fermented sausages manufactured in small scale facilities in Eastern Croatia.
Dragan Kovačević, Drago Šubarić, Krešimir Mastanjević, Kristina Suman, Sanja Vidaček   +4 more
core   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Use of Bacterial Cultures in the Ripening of Fermented Sausages

Journal of Food Protection, 1989
Pure bacterial cultures were used in the production of Argentina salami, the most popular cured meat product in the country. Three selected groups of two strains each of Lactobacillus plantarum and Micrococcus varians were used as a starter cultures, with two different sugar concentrations.
Graciela M, Vignolo, Aida P, de Ruiz Holgado, Guillermo, Oliver   +2 more
openaire   +2 more sources

A Sustainable and Alternative Packaging Approach for EU PDO Erzincan Tulum Cheese Affecting Food Safety, Proteolysis, Lipolysis, and Volatilome in Cheese: Sausage Casing

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Erzincan Tulum cheese is highly appreciated by consumers and holds significant social, economic, and cultural importance in Türkiye. Its shelf life and quality are influenced by packaging type and ripening conditions. This study aimed to investigate the effects of three different packaging materials—vacuum packaging (VP); plastic barrels (PBs),
Abdurrahman Çelik, Ali Tekin, Didem Şahingil, Ali Adnan Hayaloğlu   +3 more
wiley   +1 more source