Results 11 to 20 of about 88,862 (306)

Effects of microbial fermentation on the flavor of cured duck legs

Poultry Science, 2020
In this study, fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae was applied to improve the flavor of cured duck leg meat. Odor and taste evaluations, lipid oxidation, volatile flavor substances, and protein degradation were ...
Zhendong Cai, Yifan Ruan, Jun He, Yali Dang, Jinxuan Cao, Yangying Sun, Daodong Pan, Hongwei Tian   +7 more
doaj   +1 more source

Nitrite‐reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes

Food Bioengineering, 2022
Two lactic acid bacteria (LAB) strains were screened in traditional Sichuan sausage, and their nitrite‐reducing performance in different production processes was determined in this study. LAB were isolated from traditional Sichuan sausages and identified
Lili Ji, Chunyan Zhou, Jia‐wen Ning, Shu Wang, Qing Nie, Wei Wang, Jiamin Zhang, Zhiping Zhao   +7 more
doaj   +1 more source

Development of vegan meat flavour: A review on sources and techniques

Future Foods, 2022
The inclination towards naturalness and ''clean label'' products amongst the consumers has encouraged the development of novel processes for the production of vegan meat flavour.
Prajyoti Kale, Anusha Mishra, Uday S. Annapure   +2 more
doaj   +1 more source

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Frontiers in Microbiology, 2023
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat.
Hosam Elhalis, Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow   +5 more
doaj   +1 more source

Storage Stability and Flavor Change of Marinated Pork

Foods, 2022
To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca2+ATPase activity, and total viable counts of ...
Yin Zhang, Hui Li, Yingjie Zhang, Linguo Wang, Pengcheng Zhang, Jianlin Jia, Haichuan Peng, Qin Qian, Jiaming Zhang, Zhongli Pan, Dayu Liu, Liming Zhao   +11 more
doaj   +1 more source

Influence of salt and millet treatments during meat fish fermentation in Senegal [PDF]

, 2019
Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet ...
Diop, Michel Bakar, Fall, Moussou, Guiro, Amadou Tidiane, Konte, Mamadou Abdoulaye, Maiga, Amadou Seidou, Montet, Didier   +5 more
core   +1 more source

A Review: Microbial Diversity and Function of Fermented Meat Products in China

Frontiers in Microbiology, 2021
Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport.
Zhengli Wang, Zhengxi Wang, Lili Ji, Jiamin Zhang, Zhiping Zhao, Rui Zhang, Ting Bai, Bo Hou, Yin Zhang, Dayu Liu, Wei Wang, Lin Chen   +11 more
doaj   +1 more source

Whole carcass diets: a role for fibre in gastrointestinal health of cheetahs? [PDF]

, 2011
This study was undertaken to test the hypothesis that altered podocyte slit protein nephrin distribution is associated with disturbed polarity protein expressions in podocytes from preeclampsia (PE).
Depauw, Sarah, Heilmann, Romy, Hesta, Myriam, Janssens, Geert, Steiner, Joerg, Suchodolski, Jan, Whitehouse-Tedd, Katherine   +6 more
core   +3 more sources

DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

CyTA - Journal of Food, 2020
DNA damage and antioxidant activities of sour meat peptides were evaluated using chemiluminescence and spectroscopic methods. All sour meat peptides exhibited DNA damage protection and free radical scavenging activities against DPPH radicals, hydroxyl ...
Yulong Zhang, Ping Hu, Yaoyao Xie, Ping Yang, Shasha Zheng, Ya Tian, Juan Li, Dandan Feng   +7 more
doaj   +1 more source

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Foods, 2022
To characterize the quality of widely consumed pork in China, the chemical compositions and other indexes of five breeds of pork were compared. The results indicated that the moisture content, sensory flavor, and overall acceptability of Pipa pork (PPP ...
Yin Zhang, Yingjie Zhang, Hui Li, Tianrong Guo, Jianlin Jia, Pengcheng Zhang, Linguo Wang, Ning Xia, Qin Qian, Haichuan Peng, Zhongli Pan, Dayu Liu, Liming Zhao   +12 more
doaj   +1 more source