Results 31 to 40 of about 84,282 (209)
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 +6 more sources
Yeast strains as potential aroma enhancers in dry fermented sausages [PDF]
, 2015 Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma.
Flores Llovera, Mónica +4 more
core +1 more source
Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels
Dong-Gyun Yim +2 more
doaj +1 more source
Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products.
Pil-Nam Seong +6 more
doaj +1 more source
, 2020 Moulds positively contribute to the development of typical characteristic flavour and aroma of dry-fermented sausages. However, some mould species, such as Penicillium nordicum and Penicillium verrucosum, may contaminate this product with ochratoxin A ...
Peromingo, Belén +4 more
core +1 more source
Probiotic Fermented Sausages: Myth or Reality? [PDF]
, 2015 Experts view the development of functional foods as an opportunity for innovation for the meat industry in line with consumers’ concerns on food nutrition, well being and food safety.
Aymerich, Teresa +2 more
core +1 more source
Research Progress on the Application of Functional Starter Culture in Fermented Sausage
Shipin gongye ke-ji, 2022 Fermented sausage is popular with consumers because of its unique flavor, rich nutrition and long shelf life. In recent years, It has become a hot topic to endow the fermented sausage with functional characteristics under the premise of ensuring safety ...
Junya DUAN +7 more
doaj +1 more source
Physicochemical and sensory characteristics of fermented sheepmeat sausage [PDF]
Food Science & Nutrition, 2014 AbstractThe aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%,
Lu, Y, Young, OA, Brooks, JD
openaire +3 more sources
Use of bacterial extracts to enhance amino acids breakdown in dry fermented sausages
, 2006 The effect of the intracellular cell-free extracts (ICFEs) of two bacterial strains (Lactobacillus sakei GO and Bacillus pumilus) on the amino acid catabolism and the sensory properties of dry fermented sausages, was investigated.
Herranz Hernández, María Beatriz +3 more
core +1 more source
Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing
Foods, 2023 The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages.
Rongyu Zang, Qunli Yu, Zonglin Guo
doaj +1 more source