Results 111 to 120 of about 6,168 (217)

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics.

, 2007
In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated.
Herranz Hernández, María Beatriz, Cambero Rodríguez, María Isabel, Romero De Ávila Hidalgo, María Dolores, Hoz Perales, Lorenzo De La, Ordóñez Pereda, Juan Antonio, Herrero Herranz, Ana María   +5 more
core   +1 more source

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

, 2020
Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices ...
Blanka Sinčić Pulić, Mario Škrivanko, Eddy Listeš, Ivica Kos, Jelka Pleadin, Tina Lešić, Tanja Bogdanović, Nada Vahčić, Manuela Zadravec, Sandra Petričević   +9 more
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Quality and nutritive value of fermented sausages produced with inulin and pea fibre as fat replacers

, 2013
This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers.
Vasilev, Dragan, Saičić, Snežana, Vasiljević, Nađa   +2 more
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Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages

Applied Sciences
The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results.
Krzysztof Dasiewicz, Iwona Szymanska, Miroslaw Slowinski, Agata Górska, Beata Dasiewicz   +4 more
doaj   +1 more source

Fermented meat sausages from game and venison: what are the opportunities and limitations? : Fermented meat sausages from game and venison

, 2018
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals ...
Muchenje, Voster, Hoffman, Louwrens C, Chakanya, Chido, Arnaud, Elodie   +3 more
core   +1 more source

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages

, 2015
The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods.
Domenico Meloni
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INFLUENCE OF FUNCTIONAL COMPONENTS ON THE PHYSICO–CHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED SAUSAGES [PDF]

, 2014
In this paper, the physico-chemical and sensory characteristics of functional fermented sausages with addition of probiotic culture Bifidobacterium longum BB536 and inulin, (sausages B and C) were examined and compared with those of conventionally ...
Stojanovski, Mitre, Tomovska, Julijana, Joshevska, Elena, Bojkovska, Katerina, Trajkovska, Biljana   +4 more
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ASSESSMENT OF FERMENTED SAUSAGE SAFETY

Техника и технология пищевых производств, 2015
The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures. An important property of bacterial starter cultures is the antagonism, i.e.
openaire   +1 more source

Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages. [PDF]

Microorganisms, 2023
Álvarez M, Andrade MJ, Cebrián E, Roncero E, Delgado J.   +4 more
europepmc   +1 more source

Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria

, 2010
Tempe is a fermented food, obtained by fungal fermentation of soya beans. During the processing specific flavour, texture and nutritional properties are achieved. Previous research has indicated that tempe reduced the incidence and severity of diarrhoea.
Roubos-van den Hil, P.J.
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