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Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life [PDF]
FoodsThe application of bioactive nanoemulsions in the meat industry has attracted great interest due to their ability to improve the stability, bioavailability, and functionality of bioactive compounds, contributing to the extension of the shelf-life of ...
Antia G. Pereira +7 more
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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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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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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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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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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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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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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
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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
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