Results 11 to 20 of about 84,282 (209)

Use of Mealworm (<i>Tenebrio molitor</i>) Flour as Meat Replacer in Dry Fermented Sausages. [PDF]

Foods
Author 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, Hierro E, Fernández M, Martin D, Escudero R, Navarro Del Hierro J.   +5 more
europepmc   +2 more sources

Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages [PDF]

Foods
Rossana Sidari, Rosanna Tofalo
exaly   +2 more sources

Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening

Foods, 2021
The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and
Ying Zhang, Yifan Zhang, Xing Zhou, Shibo Wang, Pinglan Li   +4 more
doaj   +1 more source

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Frontiers in Microbiology, 2023
IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from ...
Panpan Hu, Urooj Ali, Tariq Aziz, Li Wang, Jianying Zhao, Ghulam Nabi, Manal Y. Sameeh, Yanqin Yu, Yingchun Zhu   +8 more
doaj   +1 more source

New formulation of fermented sausages towards healthier and quality rectification by adding Ferulago angulata essential oil

Journal of Biological Research, 2022
The demand is improved for ready-to-eat meals by lifestyle changes and fermented sausages are popular meat products because of their flavor. Natural compositions are considered as substitutes of synthetic preservatives in products, which have been ...
Maedeh Norouzi Fard, Marjan Nouri
doaj   +1 more source

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

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, Pecanac, Biljana, Todorovic, Milica, Dokmanovic, Marija, Glamoclija, Natasa, Tadic, Vukasin, Baltic, Milan Z.   +6 more
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, Gabriela Smolinski da Silva, Marina Leite Mitterer-Daltoé   +2 more
doaj   +1 more source

Investigation on the Contents of N^ε-carboxymethyllysine, N^ε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market

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, Yafei Kou, Yanli Du, Mingyu Li, Jian Zhang, Aiping Yan, Jianhua Xie, Mingyue Shen   +7 more
doaj   +1 more source

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Food Science of Animal Resources, 2020
Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via ...
Mutamed Ayyash, Amin Olaimat, Anas Al-Nabulsi, Shao-Quan Liu   +3 more
doaj   +1 more source