Results 181 to 190 of about 6,168 (217)
Some of the next articles are maybe not open access.
The effect of kimchi on the microbiological stability of fermented sausage
Meat Science, 2012The 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
openaire +2 more sources
Dry sausage fermented by Lactobacillus rhamnosus strains
International Journal of Food Microbiology, 2001The 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 +4 more
openaire +2 more sources
AMINES IN DRY FERMENTED SAUSAGE
Journal of Food Science, 1977ABSTRACT 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.
openaire +1 more source
Colour parameters of Turkish-type fermented sausage during fermentation and ripening
Meat Science, 1997Colour 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
openaire +3 more sources
Modern look at Dry Fermented Sausages
Vsyo o myase, 2020The article provides an overview of the technology for manufacturing dry fermented sausages, their classification and analysis of modern approaches to its manufacture. Some technological features of modern ingredients are described, which allow to optimize the manufacturing process and diversify the assortment of dry fermented sausages.
openaire +1 more source
Fermented sausages with probiotic microorganisms
Meat Industry Journal, 2020I.S. Patrakova +4 more
openaire +1 more source
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
Food Bioscience, 2023Min Qian, Jingyun Wang, Kaiping Zhang
exaly