Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2190-6
Abstract: The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation), and… read more here.
Keywords: cooked sausages; temperature; fat; effect ... See more keywords
Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-016-2473-8
Abstract: AbstractThe sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear… read more here.
Keywords: cooked sausages; acceptance neophobia; ingredient; functional food ... See more keywords
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04338-0
Abstract: Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous… read more here.
Keywords: reduction; cooked sausages; sodium; sensory microbiological ... See more keywords
Using chitosan and radish powder to improve stability of fermented cooked sausages.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108165
Abstract: Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and… read more here.
Keywords: cooked sausages; addition; chitosan; fermented cooked ... See more keywords
Investigation on the Contents of Nε-carboxymethyllysine, Nε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market
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DOI: 10.3390/foods12040724
Abstract: Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of… read more here.
Keywords: sausages chinese; fermented sausages; commercial sausages; cooked sausages ... See more keywords