Evaluation of product quality of low-fat sausage containing lotus rhizome root powders as affected by cooking method during storage [PDF]
Animal BioscienceObjective This study investigated the antioxidant activities of lotus root, Nelumbo nucifera, by producing oven-dried lotus root powder (ODLRP) and powdered ethanolic extracts of the ODLRP produced using different concentrations of ethanol (25%, 50%, 75%,
Zhuangzhuang Qiu, Koo Bok Chin
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Incorporation of Cactus Berry (Myrtillocactus geometrizans) and Red Prickly Pear (Opuntia ficus-indica L. Mill.) Mixtures on Sausages Elaborated from White-Striped Broiler Breast as Possible Natural Antioxidants [PDF]
FoodsThis study evaluated the potential of cactus berry (C) (Myrtillocactus geometrizans) and red prickly pear (P) (Opuntia ficus-indica L. Mill.) powder mixtures as natural colourants and antioxidants in chicken batters and sausages made with White Striping (
Luis Humberto López-Hernández +3 more
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Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages. [PDF]
PLoS ONEThe impact of fat type (FT) and roasting temperature (RT) on oxysterols, physicochemical properties and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 20% Beef tallow (BT), Palm olein (PO) or Soybean oil (
Kazeem Dauda Adeyemi +1 more
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Frontiers in Microbiology, 2023 IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from ...
Panpan Hu +8 more
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Effects of Poultry, Rabbit Meat and Fish Addition on Quality Attributes of Sichuan Sausages
Shipin gongye ke-ji, 2023 To balance the nutrition and improve quality of sausages. This research investigated quality improvements of Sichuan sausages by 41.5% poultry, rabbit meat and fish addition. The moisture, crude fat, crude protein contents, pH, Aw, colour, texture, TBARS,
Tingting PAN +6 more
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Healthy vegetable oils and ingredients for reduced pork back fat content and evaluation of their impact on the nutritional aspects of comminuted cooked sausages [PDF]
Journal of Central European Agriculture, 2023 This study compares three healthy vegetable oils, from chia, milk thistle and pumpkin seeds, added as emulsions for partial substitution of animal fat and evaluation of the effect of quinoa flour as a potato starch substitute in the meat matrix of cooked
Maria Momchilova +3 more
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Antioxidant Activities of Nakai Extract and Its Application to the Pork Sausages [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of ...
J. H. Park +5 more
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Foods, 2021 The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of
Catarina Marçal +5 more
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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable
Kunti Mufarikha +2 more
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Impact of the Smoking Process on Biogenic Amine Levels in Traditional Dry-Cured Chorizo
Separations, 2023 This study aimed to investigate the influence of various production stages on the quality and spoilage conditions of traditionally dry-cured chorizo. To accomplish this, we employed an experimental design that examined three key production parameters ...
Inês M. Valente +2 more
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