Results 11 to 20 of about 25,835 (279)
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
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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
Quality control of cooked sausages [PDF]
, 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
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, 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
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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
doaj +1 more source
Shipin gongye ke-ji, 2023 In order to test the effects of the crude extracts from Rhodobacter sphaeroides (CCRS) on the volatile flavor substances and flavor amino acids of sausages during storage, the sausages were respectively processed with addition of CCRS at higher, medium ...
Xinyue KANG +6 more
doaj +1 more source
Homemade Meat, Poultry and Game Sausages [PDF]
, 1996 This booklet describes the many different types of sausages and how they are made. It lists equipment and supplies for making fresh, cooked, semi-dry, or dry sausages and specialty meats.
Field, Ray, Busboom, Jan
core +4 more sources
Foods, 2020 A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt.
Chao-Hui Feng +2 more
doaj +1 more source
Molecules, 2021 High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial ...
Juan Manuel Tirado-Gallegos +9 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