Results 1 to 10 of about 4,140 (133)

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages [PDF]

Frontiers in Nutrition, 2023
In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this
Jianjun Tian, Xueqian Yang, Kaiping Zhang, Yanhong Zhao, Feng Cheng, Ye Jin   +5 more
doaj   +2 more sources

Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages

Food Science and Human Wellness, 2023
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process.
Zhixiang Cao, Zhihui Yu, Yingchun Zhu
exaly   +3 more sources

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

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   +2 more sources

Effect of Starter Cultures on Quality of Fermented Sausages [PDF]

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 ...
Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon   +5 more
doaj   +2 more sources

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages [PDF]

Food Chemistry: X
The aim of this study was to investigate and compare the effects of different mixed starter cultures (Lactiplantibacillus plantarum and Staphylococcus simulans) on the bacterial communities and flavor of fermented sausages.
Xuefei Shao, Huhu Wang, Xiangyu Song, Na Xu, Jian Sun, Xinglian Xu   +5 more
doaj   +2 more sources

Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition [PDF]

Molecules
The aim of this study was to assess the impact of tomato pomace (TP) on the content of volatile compounds and L-carnitine and the sensory characteristics of raw fermented sausages produced with reduced nitrite.
Patrycja Skwarek, Jose M. Lorenzo, Laura Purriños, Małgorzata Karwowska   +3 more
doaj   +2 more sources

Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with Aronia melanocarpa proanthocyanidins as fat substitutes on the quality of fermented sausages [PDF]

Food Chemistry: X
Fermented sausages exhibit extended shelf life and high nutritional value. However, their animal fat content-characterized by high saturated fatty acids and low polyunsaturated fatty acids-may contribute to obesity-related disorders.
Liu Yang, Xinyu Zhang, Ning Ma, Wenwen Chen, Xue Ding, Zhipeng Jiang, Rui Xiao, Hongyuan Zhang   +7 more
doaj   +2 more sources

Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening

Foods, 2021
The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and
Ying Zhang, Yifan Zhang, Xing Zhou, Shibo Wang, Pinglan Li   +4 more
doaj   +1 more source

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Frontiers in Microbiology, 2023
IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from ...
Panpan Hu, Urooj Ali, Tariq Aziz, Li Wang, Jianying Zhao, Ghulam Nabi, Manal Y. Sameeh, Yanqin Yu, Yingchun Zhu   +8 more
doaj   +1 more source

New formulation of fermented sausages towards healthier and quality rectification by adding Ferulago angulata essential oil

Journal of Biological Research, 2022
The demand is improved for ready-to-eat meals by lifestyle changes and fermented sausages are popular meat products because of their flavor. Natural compositions are considered as substitutes of synthetic preservatives in products, which have been ...
Maedeh Norouzi Fard, Marjan Nouri
doaj   +1 more source