Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage. [PDF]
J Sci Food AgricAbstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Alessi ACSB +3 more
europepmc +2 more sources
Applied Sciences, 2021 The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives.
Anna Fudali +3 more
doaj +1 more source
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages
Foods, 2022 Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5 ...
Halimah O. Mohammed +5 more
doaj +1 more source
Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning [PDF]
Veterinary World, 2019 Aim: The first aim was to assess the quality and determine the prevalence and antibiotic susceptibility of Staphylococcus aureus contamination of raw sausage sold in ten municipalities in the Northeast of Algeria.
Amina Hachemi +5 more
doaj +1 more source
Yeast strains as potential aroma enhancers in dry fermented sausages [PDF]
, 2015 Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma.
Belloch, Carmela +4 more
core +1 more source
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +2 more sources
, 2023 The shift locus is the space of normalized polynomials in one complex variable for which every critical point is in the attracting basin of infinity. The method of sausages gives a (canonical) decomposition of the shift locus in each degree into (countably many) codimension 0 submanifolds, each of which is homeomorphic to a complex algebraic variety ...
openaire +2 more sources
Czech Journal of Food SciencesEfforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in ...
Gema Morales-Olán +4 more
doaj +1 more source
Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles
Foods, 2022 The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D.
Xiang-Ao Li +5 more
doaj +1 more source
Assessing consumer acceptance of organic sausage products without curing agents [PDF]
, 2007 This paper presents and comments the results of sales experiments on newly developed organic meat products. The main goal of a research study was to examine the issue of consumer acceptance of organic sausage products with no curing agents.
Hamm, Ulrich, Wild, Sandra
core