Results 121 to 130 of about 84,334 (209)

Effect of gamma irradiation on microbiological quality of fermented sausages

, 2007
Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated ...
Çiftçioğlu, Gürhan, Vural, Aydın, Aksu, Harun   +2 more
core   +2 more sources

Researches on microbiological decomposition of Turkish fermented sausages

, 1997
This study was implemented for compiling a research on the causes of microbiological decomposition appearing in Turkish fermented sausages. For this reason.
Nazli, B, Senol, A
core   +1 more source

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

An Analysis of the Consumption of Sausages in Scotland using Supermarket Data [PDF]

This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice.
Revoredo-Giha, Cesar, Davis, Victoria, Milne, Anne, Leat, Philip M.K., Kupiec-Teahan, Beata, Wrieden, Wendy   +5 more
core   +2 more sources

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

REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGES

, 2022
The aim of this study was to examine the influence of modification in traditional smoking process on the content of 16 PAH, from Environmental Protection Agency list (16 US-EPA PAH).
Kartalović, Brankica, Ivić, Maja, Škaljac, Snežana, Šojić, Branislav, Ćućević, Nedim, Tomović, Vladimir, Peulić, Tatjana, Ikonić, Predrag, Jokanović, Marija, Vranešević, Jelena   +9 more
core  

Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars

Eurasian Journal of Veterinary Sciences, 2013
Aim: This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced using traditional methods by local butcher shops in the province of Kars.
Sezer, Çiğdem, Aksoy, Aksem, Çelebi, Özgür, Deprem, Turgay, Öğün, Metin, Oral, Nebahat Bilge, Vatansever, Leyla, Güven, Abamüslüm   +7 more
openaire   +2 more sources

Control of Listeria monocytogenes in Nitrite-Reduced Mediterranean Dry-Fermented Sausages Using Two Bacteriocinogenic Pediococcus acidilactici Strains

Justificación de autores: Xavier F. Hospital: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Writing—original draft.
Morales Gómez, Paloma, Caballero, Natalia, Herranz Sorribes, Carmen, Jiménez, Begoña, Fernández Hospital, Xavier, Sánchez Martín, Vanesa, Fernández Álvarez, Manuela, Haza Duaso, Ana Isabel, Martín Cabrejas, Izaskun, Hierro Paredes, Eva   +9 more
core   +1 more source

Matrix-dependent bioaccessibility of bioactive amines in Milano dry-fermented sausages after in vitro digestion. [PDF]

Curr Res Food Sci
Braga DE, Dala-Paula BM, Gonçalves JE, Castilho M, Ferreira ES, Gloria MBA.   +5 more
europepmc   +1 more source

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties. [PDF]

Foods, 2023
Nikodinoska I, Tabanelli G, Baffoni L, Gardini F, Gaggìa F, Barbieri F, Di Gioia D.   +6 more
europepmc   +1 more source