Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Turkey sausage"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 21-26 (2021)
Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysi
Externí odkaz:
https://doaj.org/article/e90f4018026c45358fe325b8d68fcfbd
Autor:
Sezer, YÇ
Publikováno v:
Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 73 Αρ. 3 (2022); 4433-4440
Journal of the Hellenic Veterinary Medical Society; Vol. 73 No. 3 (2022); 4433-4440
Journal of the Hellenic Veterinary Medical Society; Vol. 73 No. 3 (2022); 4433-4440
This research aims to establish the effects of different heat treatment temperatures applied to turkey sausages on the physicochemical, microbiological, and textural features of the product and biogenic amine formation during heat treatment and stora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=epublishingj::5e5af2e251241c290a0cacfbddb47c8c
https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/27298
https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/27298
Publikováno v:
Acta Alimentaria. 49:60-68
This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cda96bcc843a73c5bd297b217a0d3aab
https://doi.org/10.1556/066.2020.49.1.8
https://doi.org/10.1556/066.2020.49.1.8
Autor:
Zhazira S. Zheleuova, Azret Shingisov, Barna M. Khamitova, Yassin M. Uzakov, Ravshanbek Sultanbekovich Alibekov
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1775eeb6b2d7493b4c87a985f159c570
https://doi.org/10.1111/jfpp.15028
https://doi.org/10.1111/jfpp.15028
Publikováno v:
Acta Alimentaria. 47:36-43
The fat content of Bologna-type turkey sausages was partially replaced with pea fiber or potato starch. Textural properties of full fat turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fiber (0.6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8666f18cd7c18fcdb8f72f1e44dd44b9
https://doi.org/10.1556/066.2018.47.1.5
https://doi.org/10.1556/066.2018.47.1.5
Autor:
Nicole Tabujara, Robert Hanner, Shu Chen, Jiping Li, Cyril Lutze-Wallace, Hanan R. Shehata, Amanda M. Naaum, David Awmack
Publikováno v:
Food Control. 84:339-344
Accurate food labelling is of utmost importance for food safety and consumer choice in the food chain. Complete or partial substitution, whether intentional or unintentional, may introduce food pathogens or allergens to a product or affect personal o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c2fd571774323f39d462ab2bd9f071e
https://doi.org/10.1016/j.foodcont.2017.07.040
https://doi.org/10.1016/j.foodcont.2017.07.040
Publikováno v:
Acta Alimentaria. 44:534-541
The purpose of this study was to evaluate the effect of rosemary essential oil (250–1000 ppm) or its leaves (0.5–2%) on the quality of turkey sausage. The addition of essential oil had no significant effect on the sausage texture and colour param
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::238fe4ffaafa182398c0bfc4b728b7eb
https://doi.org/10.1556/066.2015.44.0025
https://doi.org/10.1556/066.2015.44.0025
Autor:
Emna Abid, Assaâd Sila, Ali Bougatef, Kamel Hajlaoui, Nadhem Sayari, Moncef Nasri, Rafik Balti
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 4:616-623
Antioxidant and antibacterial properties of Citrus paradisi fruit barks (CPFB) extract was evaluated in turkey sausage formulation and storage. The CPFB water extract contained a high amount of total phenolics and flavonoids (118±4 mg GAE g−1 drie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45a113326a24b5f41e7966d25177c01f
https://doi.org/10.1016/j.bcab.2015.10.004
https://doi.org/10.1016/j.bcab.2015.10.004
Publikováno v:
Journal of Muscle Foods. 14:119-129
This study compared the effects of 1.4% or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA values of fresh pork and turkey sausage. Both sodium lactate and levulinate inhibited growth of aerobic microorganism
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa36c4d32f972624aa9244c49822c8d6
https://doi.org/10.1111/j.1745-4573.2003.tb00694.x
https://doi.org/10.1111/j.1745-4573.2003.tb00694.x