Zobrazeno 1 - 10
of 1 682
pro vyhledávání: '"fermented sausage."'
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 220-226 (2024)
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary
Externí odkaz:
https://doaj.org/article/07ecc1ca9ea34359b8525a6f081e3251
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1215-1231 (2024)
Bio-protection is one of the most popular natural protection methods to control food safety and shelf life. Lactic acid bacteria, especially Lactobacilli strains, are used in the food industry for this purpose due to their probiotic properties and, a
Externí odkaz:
https://doaj.org/article/05f3dca68f3541278127c423b4b5f606
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 119-126 (2024)
In order to improve the quality and flavor of fermented sausages, the effects of mixtures of Saccharomyces cerevisiae Y-8 and Lactiplantibacillus plantarum Z43 in different proportions on the physical and chemical properties, volatile flavor compound
Externí odkaz:
https://doaj.org/article/faa52476dcdd429a809cae081c53ed0b
Autor:
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety (2024)
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory charact
Externí odkaz:
https://doaj.org/article/f42a61a47f8148aca8afe2e65308c074
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 126-133 (2024)
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and other techniques were used to analyze the regular physical-chemical and microbiological properties, the content and aroma pattern of main vo
Externí odkaz:
https://doaj.org/article/96fccffe85994bccbcbb7bd5918bbd7a
Autor:
Karolina M. Wójciak, Paulina Kęska, Miroslava Kačániová, Natália Čmiková, Elżbieta Solska, Agata Ogórek
Publikováno v:
Foods, Vol 13, Iss 23, p 3823 (2024)
This study aimed to investigate the possibility of producing fermented roe deer sausages using acid whey without the addition of sodium nitrite. Additionally, ascorbic acid was added to improve the oxidative stability of the product, and sodium chlor
Externí odkaz:
https://doaj.org/article/5a9acaee82fd45cda069a921435d5e1f
Autor:
Mükerrem Kaya, Güzin Kaban
Publikováno v:
Foods, Vol 13, Iss 23, p 3839 (2024)
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control—spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xy
Externí odkaz:
https://doaj.org/article/677eae6948974fa2bd27077071c8f075
Autor:
Ana Sofia Faria, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, Ursula Gonzales-Barron
Publikováno v:
Foods, Vol 13, Iss 22, p 3705 (2024)
The physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage chouriça de carne samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relationships
Externí odkaz:
https://doaj.org/article/eb2301378548404b9747025610a76aff
Publikováno v:
Foods, Vol 13, Iss 20, p 3306 (2024)
This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO2, B: 100 mg/kg NaNO2 + CP as 50 mg/kg NaNO2 equivalent, C: 50 mg/kg NaNO2 + CP as 100 mg/kg NaNO2 equivalent, D: CP as 15
Externí odkaz:
https://doaj.org/article/318f638eda8d483f958fa82ecc654a53
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 149-157 (2023)
In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L. plantarum CGMCC 18217 (Lp10
Externí odkaz:
https://doaj.org/article/f3a298dd563a453c9f6abf8d02deaa52