Results 1 to 10 of about 25,835 (279)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Foods, 2022 Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products.
Salvador O. Cruz-López +4 more
doaj +1 more source
Applied Sciences, 2021 The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%
Elisha Munsu +5 more
doaj +1 more source
Development of a new type of boiled sausage products with the addition of fish raw material [PDF]
Vestnik MGTU, 2017 The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the ...
Volchenko V. I. +2 more
doaj +1 more source
The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
Toxins, 2022 This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern).
Tina Lešić +8 more
doaj +1 more source