Effects of Mixed-Strain Starter Culture on Quality, Flavor and Antioxidant Activity of Fermented Fish Sausage [PDF]
Shipin Kexue, 2023 To explore the effect of functional starter cultures on the quality, flavor and antioxidant activity of fermented fish sausage, we prepared fermented fish sausage by inoculation with a cocktail of the functional starter culture strains Lactobacillus ...
FENG Meiqin, LI Tianyi, SUN Jian
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Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage [PDF]
Shipin Kexue, 2023 In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L.
WANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui
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The determination of physical and chemical parameters of natural sausage casings
Алматы технологиялық университетінің хабаршысы, 2023 One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this.
G. S. Kenenbay +2 more
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Jurnal Pangan dan Agroindustri, 2022 Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes the high carotene content in Red Palm Oil(RPO) as a substitute for vegetable oil in beef sausage.
Winny Iftari +3 more
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Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage
Applied Food Research, 2023 Goat fat forms unstable emulsions in making sausages and pork fat may be added however, Muslims have restrictions on ingesting pork. This study attempts to investigate the effect of plant-based fat (corn oil, palm oil, and margarine) on the sensory and ...
Cyril John A. Domingo +3 more
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The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages [PDF]
Acta Periodica Technologica, 2011 In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B ...
Šojić Branislav V. +6 more
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Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages [PDF]
Animal Bioscience, 2022 Objective Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes.
S. Moirangthem +6 more
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Jurnal Agripet, 2023 . Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages.
Nurul Purnomo +4 more
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Effects of general advertising on the demand for livestock products (case study of sausage and kielbasa in the city of Shiraz) [PDF]
پژوهش های علوم دامی, 2022 Introduction: Considering the role which meat and its products play in providing the animal protein in nutrition and share a large share in the household food expenditure portfolio, and the desire to consume it is a significant matter in the country's ...
S Esfandi1, A Fatahi Ardakani2*, M Fehrestisani2 and Y Bostan3
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Effects of incorporation of hempseed meal on the quality attributes of chicken sausage
Future Foods, 2022 The effects of incorporation of hempseed meal on the quality attributes of chicken sausage was explored. Hempseed meal was hydrated and added to chicken sausage in the proportion of 10%, 20%, 30%, and 40%, respectively, and the changes of the product ...
Guoxiao Sun +3 more
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