Results 11 to 20 of about 22,381 (294)
Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.) [PDF]
, 2021 Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of ...
Mohammad Rashedi, Ismail Fitry +2 more
core +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
Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
Acta Veterinaria, 2020 This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days.
Aleksandra Nikolić +6 more
doaj +1 more source
, 2021 Vegetable Sausages es una empresa de embutidos vegetarianos, que se orienta en la fabricación de productos saludables (chorizos y hamburguesa) a base de tres ingredientes la lenteja, el garbanzo y la quinua, enfocado en la distribución por medio de ...
Macana Garzón, Anderson Stiven +3 more
core +1 more source
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
doaj +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2022 The objective of the present study is to determine the microbiological quality of Merguez-type sausages prepared and sold locally from meat offal and to study the antibacterial activity of fresh garlic (Allium sativum) during conservation at 4 °C.
Abed Hanane +2 more
doaj +1 more source
Food Science of Animal Resources, 2018 The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied.
Hyeon-Woong Yum +5 more
doaj +1 more source
International Journal of Clinical Practice, 2001 SUMMARYA foreign body causing obstruction of the larynx is usually removed by coughing, blows to the back, chest thrusts, abdominal compression or finger sweep manoeuvres on the unconscious victim. In extremis, crichothyroidotomy or emergency tracheostomy may be the only life‐saving option.
O N, Enwo, M, Wright
openaire +2 more sources
Quality control of cooked sausages
, 2021 Despite the increased interest in the quality and safety of cooked sausages, the situation in the field of food is becoming more complicated and more threatening every year.
Velesyk, T. A. +6 more
core +1 more source