Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages
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DOI: 10.1016/j.heliyon.2020.e03379
Abstract: Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to… read more here.
Keywords: supplementation; lees sake; effects sake; fermented dry ... See more keywords
Beetroot and radish powders as natural nitrite source for fermented dry sausages.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108275
Abstract: The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively).… read more here.
Keywords: beetroot radish; dry sausages; beetroot; fermented dry ... See more keywords