Results 171 to 180 of about 84,334 (209)

Flavour chemistry of fermented sausages

1995
Flavour is a complex sensory phenomenon involving taste, smell (odour) and textural/tactile/mouthfeel responses (e.g. Forss, 1972) and flavour chemistry of foods has been, and continues to be, the subject of much research and speculation, not least in the case of the many different types of fermented sausages.
R. Dainty, H. Blom
openaire   +1 more source

Bacteriocinogenic activity of lactobacilli from fermented sausages

Journal of Applied Bacteriology, 1993
During the screening of the inhibitory activity of 254 strains of lactobacilli isolated from fermented sausages at different times of ripening, 22% of the strains showed inhibition that was not related to acid or hydrogen peroxide, towards one or more indicator strains.
M, Garriga, M, Hugas, T, Aymerich, J M, Monfort   +3 more
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Surface mycobiota on Argentinean dry fermented sausages

International Journal of Food Microbiology, 2010
The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long
Claudia, Castellari, Ana María, Quadrelli, Federico, Laich   +2 more
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The effect of kimchi on the microbiological stability of fermented sausage

Meat Science, 2012
The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum
Young-Seo, Park, Joo-Yeon, Lee
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Biocontrol strategies for Mediterranean-style fermented sausages

Food Research International, 2018
Naturally fermented meat sausages have a long tradition in Mediterranean countries and are one of the most important groups of traditional foods consumed throughout Europe. Despite all the advances in food science and technology and increased regulatory requirements and concerns for safety and quality during the last decades, the challenge to control ...
Oliveira, Marcia, Ferreira, Vânia, Magalhães, Rui, Teixeira, Paula   +3 more
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AMINES IN DRY FERMENTED SAUSAGE

Journal of Food Science, 1977
ABSTRACT The concentrations of some important amines were determined in dry fermented sausages. Total amine content ranged from 23.78–195.19 mg per 100g of dry matter. Maximal amounts of 28.59 mg of histamine, 39.57 mg of putrescine and 150.63 mg of tyramine per 100g of dry matter were found.
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Dry sausage fermented by Lactobacillus rhamnosus strains

International Journal of Food Microbiology, 2001
The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx.
Erkkilä, Susanna, Suihko, Maija-Liisa, Eerola, Susanna, Petäjä, Esko, Mattila-Sandholm, Tiina   +4 more
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Colour parameters of Turkish-type fermented sausage during fermentation and ripening

Meat Science, 1997
Colour parameters of Turkish-type fermented sausage during fermentation and ripening were evaluated. CIE x y, L(∗) a(∗) b(∗), C(∗) h°, pigment nitrosation (NI) and pigment discoloration (RSI) were measured. Sausage processing had four stages consisting of first and second fermentation steps and then two consecutive ripening steps.
Uren, A, Babayigit, D
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UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE

Journal of Food Science, 1977
ABSTRACT Various carbohydrates were tested for suitability as fermentable substrates in sausage mixes inoculated with a frozen concentrate starter culture of Pediococcus acidilactici . For sausages containing 1% of carbohydrate, fermentations at 38°C for 24 hr showed similar
J. C. ACTON, R. L. DICK, E. L. NORRIS
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Fermented sausages

Food Reviews International, 1990
M. Roca, K. Incze
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