Zobrazeno 1 - 10
of 2 719
pro vyhledávání: '"fermented sausages"'
Autor:
Jun Haeng Nam, Yawei Lin, Michael A. Schutz, Corrine J. Kamphuis, Hui Zeng, Teresa M. Bergholz
Publikováno v:
Journal of Food Protection, Vol 87, Iss 10, Pp 100353- (2024)
The safety of uncooked fermented, dried sausages relies upon controlled fermentation and drying that inactivates pathogenic bacteria. Current guidelines for the production of fermented sausages by the United States Department of Agriculture (USDA) Fo
Externí odkaz:
https://doaj.org/article/d390a85e38cd44238140d219f3556fbe
Autor:
Núria Ferrer-Bustins, Claire Yvon, Belén Martín, Vincent Leclerc, Jean-Charles Leblanc, Laura Corominas, Sara Sabaté, Eva Tolosa-Muñoz, Carme Chacón-Villanueva, Sara Bover-Cid, Sabrina Cadel-Six, Anna Jofré
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract The presence of Salmonella in dry fermented sausages is source of recalls and outbreaks. The genomic diversity of 173 Salmonella isolates from the dry fermented sausage production chains (pig carcasses, pork, and sausages) from France and Sp
Externí odkaz:
https://doaj.org/article/785111475e924dc6aac6dfc507e04a31
Publikováno v:
Fermentation, Vol 10, Iss 10, p 507 (2024)
The use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spon
Externí odkaz:
https://doaj.org/article/0e97f2072796469fbf8d0c404574ab32
Autor:
Giannina Brugnini, Jesica Rodríguez, Soledad Rodríguez, Inés Martínez, Ronny Pelaggio, Caterina Rufo
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100286- (2024)
The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 107 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microor
Externí odkaz:
https://doaj.org/article/32de1878eeb447c680b71a26bacc148f
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8510 (2024)
The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on
Externí odkaz:
https://doaj.org/article/d0892e62cd9a46bc871f986cc1d69d57
Autor:
Rossana Sidari, Rosanna Tofalo
Publikováno v:
Foods, Vol 13, Iss 16, p 2547 (2024)
This contribution aims to review the presence and the potential double role—positive or beneficial and negative or harmful—of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic
Externí odkaz:
https://doaj.org/article/335f131ac6e44768a77a7db22d6a28d0
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 173-182 (2023)
Utilizing a sausage model and principal component analysis (PCA), a strain of Lactobacillus plantarum that significantly improved the flavor substance of sausage was selected. It was added to the sausage, and the pH, Aw, color, peroxide value (POV),
Externí odkaz:
https://doaj.org/article/3a3c2f8637af4d85a55fb0e174ab7426
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 200-211 (2023)
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-depende
Externí odkaz:
https://doaj.org/article/fe5d4a7ea08c447dacf0d11d3942717f
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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