Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04825-4
Abstract: Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The… read more here.
Keywords: fermented sausages; physicochemical biochemical; three serbian; traditional dry ... See more keywords
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
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DOI: 10.1016/j.foodcont.2017.12.025
Abstract: Abstract We investigated the effects of Lactobacillus pentosus inoculation on N-nitrosamines (NAs) contents and bacterial communities in dry fermented sausages. Culture-dependent and culture-independent (high-throughput sequencing) methods were employed to evaluate the bacterial communities. The results… read more here.
Keywords: fermented sausages; effect inoculating; bacterial communities; communities dry ... See more keywords
Combined effects of microencapsulated essential oils and γ-irradiation on microbiological and physicochemical properties of dry fermented sausages during ripening and storage
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108624
Abstract: Abstract The present study illustrates the effect of combined treatments of encapsulated essential oils (encapsulated in Alginate or Alginate-CNC) and γ-irradiation (at the dose of 1.5 kGy) on Escherichia coli O157:H7, Listeria monocytogenes, molds and yeasts,… read more here.
Keywords: storage; irradiation; fermented sausages; sausages ripening ... See more keywords
Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.06.014
Abstract: Abstract The effect of a phosphate surface treatment on dry-fermented sausages with co-extruded alginate casings was investigated to reduce or inhibit the formation of white efflorescences on the surface of the sausages. Furthermore, with the… read more here.
Keywords: fermented sausages; dry fermented; formation; alginate casings ... See more keywords
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
Sign Up to like & getrecommendations! Published in 2021 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2021.1912188
Abstract: ABSTRACT Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply (CATA) questionnaire under blind… read more here.
Keywords: acceptability; fermented sausages; back fat; pork back ... See more keywords
Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15333
Abstract: On dry fermented sausages, especially co-extruded with calcium alginate casings, the formation of white crystals on the surface of the product is a common problem. In this study a hurdle system of combinations of different… read more here.
Keywords: fermented sausages; efflorescence formation; formation; white efflorescence ... See more keywords
Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.12823
Abstract: The food industry aims to produce dry fermented sausages (DFS) with high quality, but Alentejano or Iberian pork has a high price, which might jeopardize the sustainability of traditional producers. Considering this fact, the objective… read more here.
Keywords: raw material; pork raw; quality; fermented sausages ... See more keywords
Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry‐fermented chicken sausage
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13166
Abstract: The effect of adding inulin (7%) as partial substitute for corn oil on the physicochemical and microbiological characteristics during the processing of dry-fermented chicken sausages was evaluated. Fat reduction resulted in products with higher titratable… read more here.
Keywords: fermented chicken; dry fermented; partial substitute; substitute corn ... See more keywords
Quality of Istrian and Slavonian dry-fermented sausages
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DOI: 10.14674/ijfs-1805
Abstract: The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages. Sensorial analysis resulted in statistically significant differences (p read more here.
Keywords: fermented sausages; dry fermented; istrian slavonian; quality ... See more keywords
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.983265
Abstract: Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of… read more here.
Keywords: dry fermented; fermented sausages; snack type; bioprotective starter ... See more keywords
Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10081957
Abstract: Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E… read more here.
Keywords: fermented sausages; artisanal colonial; salami type; colonial salami ... See more keywords