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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Chemical residues in burger and sausage meat products [PDF]
Benha Veterinary Medical Journal, 2021 In this study total of 150 samples of burger and sausage meat products (75 of each) were collected from local and supermarkets in Giza governorate, Egypt.
Mohamed A. El. Shater +3 more
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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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PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC [PDF]
Journal of Food and Dairy Sciences, 2008 The objective of this study was processing reduced fat sausage by using one fat mimic like chitin at different levels (5, 7.5 and 10 %), reduced fat sausage without chitin (control) and high fat sausage (control).
A. Osheba, Afaf Khazbak, Manar Farag
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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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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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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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EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE [PDF]
Journal of Food and Dairy Sciences, 2005 Consumption of pastrami had faced some problems such as microbial growth and shortage of the shelf life because of the cross-contamination during processing and handing.
K. Hamad, T. EI-Seesy, Zoba Aly
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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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