Výsledky vyhledávání - "Natural casing"

Akademický článek

Effect of incorporation of the plant extracts in natural casing on the color of fermented sausages

Autor: Ana Velemir, Snježana Mandić, Danica Savanović

Publikováno v: Journal of Chemists, Technologists and Environmentalists, Vol 3, Iss 1, Pp 20-26 (2022)

In this study, the effect of incorporation of the plant extracts in a natural casing on the color and sensory attributes in fermented sausages, “sucuk” type, was evaluated. The sausages were produced in industrial conditions, stuffed into the

Externí odkaz: https://doaj.org/article/66d671ca56eb47628b7b563f4591b257

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Akademický článek

Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts

Autor: Chao-Hui Feng, Hirofumi Arai, Francisco J. Rodríguez-Pulido

Publikováno v: Foods, Vol 12, Iss 5, p 1069 (2023)

The textural properties (hardness, springiness, gumminess, and adhesion) of 16-day stored sausages with different additions of orange extracts to the modified casing solution were estimated by response surface methodology (RSM) and a hyperspectral im

Externí odkaz: https://doaj.org/article/1b42895de05a4aadb89266441d15ef40

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Akademický článek

Mechanical and microbiological properties of natural casings using in meat products

Autor: Abdullah ÇAĞLAR, Yasemin BOR, Oktay TOMAR, Mehmet BEYKAYA, Veli GÖK

Publikováno v: Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 24, Iss 3, Pp 327-334 (2018)

The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content

Externí odkaz: https://doaj.org/article/60fb7cc4b5814f49a3331b0a6ae1cc11

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Determination of Intestinal Viral Loads and Distribution of Bovine Viral Diarrhea Virus, Classical Swine Fever Virus, and Peste Des Petits Ruminants Virus: A Pilot Study

Autor: Henk J. Wisselink, Joris J. Wijnker, Eline Verheij, Bregtje Smid, Wim H.M. van der Poel, Tinka Jelsma

Publikováno v: Pathogens 10 (2021) 9
Pathogens, 10(9)
Pathogens
Volume 10
Issue 9
Pathogens, Vol 10, Iss 1188, p 1188 (2021)

The aim of this pilot study was to determine viral loads and distribution over the total length, at short distances, and in the separate layers of the intestine of virus-infected animals for future inactivation studies. Two calves, two pigs, and two

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d70989dde77ce2e11d45ebce619cce6
https://research.wur.nl/en/publications/determination-of-intestinal-viral-loads-and-distribution-of-bovin

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Farklı materyallerden üretilen kılıf çeşitlerinin olgunlaşma sırasında sucukların uçucu bileşenleri üzerine etkileri

Autor: DURSUN, Ahmet, GÜLER, Zehra

Publikováno v: Volume: 24, Issue: 3 308-316
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

Aims: Sucuk is oneof the most popular traditional dry-fermented sausages in Turkey. The mostvolatile compounds (VCs) formed by biochemical pathways or derived directlyfrom spices are essential for sucuk flavor. The object of this study was tomake a c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::641ece903825f15c64383334d377ec0a
https://dergipark.org.tr/tr/pub/mkutbd/issue/50735/641581

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Effects of types of casing with the different materials on volatile compounds (VCs) of sausages (sucuks) during the ripening

Autor: Dursun, Ahmet, Güler, Zehra

Aims: Sucuk is one of the most popular traditional dry-fermented sausages in Turkey. The most volatile compounds (VCs) formed by biochemical pathways or derived directly from spices are essential for sucuk flavor. The object of this study was to make

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4778::c00b85c426401e26b6acf63ea54615ec
https://hdl.handle.net/20.500.12483/3156

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