Results 31 to 40 of about 6,168 (217)
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
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +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
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
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
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
Food Science of Animal Resources, 2019 This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E.
Hyeong Sang Kim +4 more
doaj +1 more source
Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation
, 2009 The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of Listeria monocytogenes) and Salmonella Enterica serovar Enteritidis and S.
Cambero Rodríguez, María Isabel +4 more
core +1 more source
Animal, 2018 Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality.
M. Škrlep +4 more
doaj +1 more source