Results 21 to 30 of about 6,168 (217)

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

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

Foods
This contribution aims to review the presence and the potential double role—positive or beneficial and negative or harmful—of fungi in fermented sausages as well as their use as starter cultures.
Sidari R, Tofalo R.
europepmc   +3 more sources

Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite. [PDF]

Heliyon
Spanish commercial dry fermented sausages and dry hams, manufactured with and without nitrate and/or nitrite have been screened for volatile N-nitrosamine (VNA) content.
Hospital XF, Fernández M, Morales P, Alba C, Haza AI, Hierro E.   +5 more
europepmc   +2 more sources

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

Applied Sciences, 2021
This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of
Małgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo, José M. Lorenzo   +3 more
doaj   +1 more source

Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages [PDF]

Shipin Kexue
To investigate the effect of the combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality and peptide antioxidant capacity of fermented sausages, this study prepared fermented lamb sausages with a ...
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye
doaj   +1 more source

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage [PDF]

, 2009
The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca.
Nychas, George-John E., Call, Jeffrey E., Shoyer, Brad, Dourou, Dimitra, Illg, Ernst K., Luchansky, John B., Porto-Fett, Anna C. S.   +6 more
core   +1 more source

Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage

Microbial Cell Factories, 2019
Background Probiotic bacteria can provide health benefits when delivered in functional foods. This study involved isolation of lactic acid bacteria (LAB) from traditionally dried and salted anchovy fish and characterization of their survival in simulated
Nadia S. AlKalbani, Mark S. Turner, Mutamed M. Ayyash   +2 more
doaj   +1 more source

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Food Science of Animal Resources, 2018
This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition;
Ji-Taek Jung, Jin-kyu Lee, Yeong-Seok Choi, Ju-Ho Lee, Jung-Seok Choi, Yang-Il Choi, Yoon-Kyung Chung   +6 more
doaj   +1 more source

Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite [PDF]

Asian-Australasian Journal of Animal Sciences, 2020
Objective Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages.
Anna D. Kononiuk, Małgorzata Karwowska
doaj   +1 more source

Influence of polyphenols on sensory properties of fermented sausages [PDF]

, 2021
In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant
Đurić, Spomenka, Vasilev, Dragan, Trbović, Dejana, Jovanović, Jelena, Nikolić, Aleksandra, Grković, Nevena, Đorđević, Vesna   +6 more
core   +1 more source