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Health and Safety Considerations of Fermented Sausages [PDF]
Journal of Food Quality, 2017 Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes.
Askild Holck +4 more
doaj +2 more sources
Low-Fat and High-Quality Fermented Sausages. [PDF]
Microorganisms, 2020 The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Tremonte P +9 more
europepmc +7 more sources
Semidry and dry fermented sausages
, 2010 Fermentation and drying can be considered to be the oldest way to preserve raw materials. Although the historical origin of fermented meat products remains unknown, fragmentary bibliographical research has traced it back more than 2500 years in China ...
Fontana, Cecilia Alejandra +2 more
core +3 more sources
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.
Ferreira, Vânia +7 more
core +4 more sources
Use of Mealworm (<i>Tenebrio molitor</i>) Flour as Meat Replacer in Dry Fermented Sausages. [PDF]
FoodsAuthor Contributions: Conceptualization, X.F.H. and J.N.d.H.; methodology, X.F.H., E.H., M.F. and J.N.d.H.; formal analysis, X.F.H., E.H., M.F., D.M. and J.N.d.H.; investigation, X.F.H., E.H., M.F., D.M. and R.E.; resources, X.F.H.
Hospital XF +5 more
europepmc +2 more sources
Biogenic amines in dry fermented sausages: a review
International Journal of Food Microbiology, 2003 Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also ...
GARDINI F., SUZZI, Giovanna
core +4 more sources
Fermented Sausage Casings [PDF]
Procedia Food Science, 2015 AbstractCasing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used.
Djordjevic, Jasna +6 more
openaire +2 more sources
Nitrite Burn in Fermented Sausage [PDF]
Applied Microbiology, 1972 A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
J N, Bacus, R H, Deibel
openaire +2 more sources
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages [PDF]
Ciência Rural, 2020 : Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers.
Marlice Bonacina +2 more
doaj +1 more source
Foods, 2023 Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing.
Wenjing Wang +7 more
doaj +1 more source