Results 61 to 70 of about 84,282 (209)

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation [PDF]

Journal of Agricultural Science and Technology B, 2015
The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For
Ivanović, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Đorđević, Vesna, Đorđević, Jasna, Baltić, Tatjana, Baltić, Milan Ž.   +7 more
openaire   +2 more sources

Sobrevivência de Listeria monocytogenes em salame tipo italiano de baixa acidez, produzido sob condições brasileiras de fabricação [PDF]

, 2006
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-graduação em Ciência dos AlimentosO baixo risco dos salames em provocarem a listeriose é atribuído aos obstáculos criados durante processo de ...
Degenhardt, Roberto
core  

Survival of Listeria monocytogenes and Salmonella Typhimurium in Pepperoni With Reduced Salt and Sodium Nitrite Levels, and Sublethal Thermal Treatments

Journal of Food Safety, Volume 46, Issue 5, October 2026.
Reduced salt and sodium nitrite pepperoni formulations were challenged with Listeria monocytogenes and Salmonella Typhimurium and subjected to fermentation followed by a postfermentation thermal treatment and drying. Enhanced thermal treatments improved pathogen reductions across formulations, supporting the importance of validated multihurdle ...
Shannon Heapes, Victoria Caballero, Jesus Frias, Bradley Afanda, Martin Danaher, Joseph P. Kerry, Geraldine Duffy   +6 more
wiley   +1 more source

Storage Characteristics of Staphylococcus xylosus-Fermented Low-Nitrite Sausages under Different Storage Durations and Packaging Methods [PDF]

Shipin Kexue
In order to investigate the storage characteristics of Staphylococcus xylosus-fermented low-nitrite sausages under different storage durations and packaging methods, sausages were stored under vacuum skin packaging (VSP) or modified atmosphere packaging (
PANG Fan, SONG Enqiao, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, LIANG Rongrong, ZHU Lixian, DONG Pengcheng, NIU Lebao
doaj   +1 more source

Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality

Fermentation, 2023
Sheep bones are a rich resource in China, but their deep processing is limited by outdated technology. Sausages are popular among various consumer groups due to their unique flavor.
Chenlei Wang, Siyu Zhao, Xiaolin Wang, Wenjia Le, Guanhua Hu, Ting Liu, Congying Zhao, Ye Jin, Lin Su   +8 more
doaj   +1 more source

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source

Residual nitrite dynamics, bioactive responses, and lipid oxidation in beef sausages formulated with fermented radish and beetroot powders during refrigerated storage

Food Chemistry: X
This study investigated fermented radish and beetroot powders as whole pre-converted vegetable matrices in beef sausages. Six formulations were prepared: a nitrite-free control, a sodium nitrite control (156 mg/kg), and sausages containing 3% or 6 ...
Samar A. Almohaimeed, Fahad Y. AL Juhaimi, Elfadil E. Babiker, Isam A. Mohamed Ahmed   +3 more
doaj   +1 more source

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model

Biology, 2023
Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’.
Norton Komora, Cláudia Maciel, Joana Isidro, Carlos A. Pinto, Gianuario Fortunato, Jorge M. A. Saraiva, Paula Teixeira   +6 more
doaj   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Quality of Istrian and Slavonian dry-fermented sausages

Italian Journal of Food Science, 2020
The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages.
PLEADIN, J., LEŠIĆ, T., KREŠIĆ, G., BOGDANOVIĆ, T., MALENICA, M., KOS, I., PULIĆ, B.S., PETRIČEVIĆ, S., KUŠEC, G., VAHČIĆ, N.   +9 more
openaire   +2 more sources