Results 171 to 180 of about 6,168 (217)

Microstructure of fermented sausage

Meat Science, 1992
A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation.
K, Katsaras, K D, Budras
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Staphylococci: their role in fermented sausages

Journal of Applied Bacteriology, 1990
Types de saucisses fermentees. Utilisation de levain: systematique et aptitudes technologiques. Actions sur les proprietes organoleptiques.
G J, Nychas, J S, Arkoudelos
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Dry fermented sausages

Meat Science, 1998
Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
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Yeast populations on Spanish fermented sausages

Meat Science, 2000
Yeast populations on 24 lots of Spanish fermented sausages, made by four factories (F1, F2 and F4, artisanal; F3, industrial) were investigated throughout manufacture and the influence of different variables evaluated. In addition, 41 yeast strains were identified at the species level using two miniaturised systems: ATB32C (API System) and Vitek Yeast ...
J P, Encinas, T M, López-Díaz, M L, García-López, A, Otero, B, Moreno   +4 more
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Digestibility of collagenous fermented sausage in man

Meat Science, 1985
The digestibility of the protein of a fermented collagenous sausage was studied in three patients with ileostomies with small bowel resections. The patients were given four ordinary meals each day with a total protein content of about 64g, half of which was derived from collagen.
A, Laser Reuterswärd, H, Andersson, N G, Asp   +2 more
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Accelerated production of dry fermented sausage

Meat Science, 1996
The scope of this paper is to review work connected with accelerated ripening of dry fermented sausages by addition of proteolytic enzymes. An overview of the following topics is given: practical sausage experiments with addition of various proteinases of bacterial origin, including data from sensory, biochemical and gc/ms analyses; biochemical and ...
H, Blom, B F, Hagen, B O, Pedersen, A L, Holck, L, Axelsson, H, Næs   +5 more
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Vegetable proteins in cooked and/or fermented sausages

Journal of the American Oil Chemists' Society, 1979
AbstractMan is the only animal cooking meat for food. Various arts and degrees of heat treatment were devised by the early egyptians, Greeks and Romans; this was often combined with a surprisingly high degree of sophisticated fermentation. From initial meat searing in the Iron Age to modern barbecue pits, electronic conveyers, rotomats, the ...
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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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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
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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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