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 +5 more
doaj +4 more sources
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 +5 more
doaj +2 more sources
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.
Yingchun Zhu, Zhihui Yu, Kaile Zhao
exaly +3 more sources
Health and Safety Considerations of Fermented Sausages [PDF]
Journal of Food Quality, 2017 Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes.
Askild Holck +4 more
doaj +2 more sources
Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages [PDF]
Food Chemistry: XDue 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 +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: XThe 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 +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]
MoleculesThe 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 +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: XFermented 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 +7 more
doaj +2 more sources
Semidry and dry fermented sausages
, 2010 Fermentation and drying can be considered to be the oldest way to preserve raw materials. Although the historical origin of fermented meat products remains unknown, fragmentary bibliographical research has traced it back more than 2500 years in China. Many of these products have been known in Europe since the thirteenth through the fourteenth centuries,
Vignolo, Graciela Margarita +2 more
openaire +3 more sources
Food Science of Animal ResourcesThis study evaluated the quality characteristics of blood sausages where salt (NaCl) was replaced with traditional Korean fermented foods. Five types of traditional fermented materials were used as salt substitutes: Doenjang (T1), Gochujang (T2 ...
Su-Kyung Ku +3 more
doaj +2 more sources