Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03830-6
Abstract: AbstractThe objective of this study was to investigate the effects of added beta-glucan (β-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat… read more here.
Keywords: addition; fermented sausage; beta glucan; beef fat ... See more keywords
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.04.042
Abstract: Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use… read more here.
Keywords: sausage model; sodium; fermented sausage; low sodium ... See more keywords
Development of fermented sausage produced with mutton and native starter cultures
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.04.060
Abstract: Abstract The aims of this study were to develop and characterize a fermented sausage produced with different percentages of mutton (from adult female sheep, over four years old) and additional native starter cultures. Three treatments… read more here.
Keywords: mutton; fermented sausage; sausage; starter cultures ... See more keywords
Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.05.023
Abstract: Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure… read more here.
Keywords: chorizo traditional; northern spain; traditional fermented; fermented sausage ... See more keywords
Identification and quantitation of hydroxy fatty acids in fermented sausage samples.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c02688
Abstract: The quality of fermented sausage is strongly influenced by its fatty acid. However, the role of a defined starter culture in modifying sausage FA composition, and especially in the production of hydroxy FAs (HFAs) has… read more here.
Keywords: quantitation hydroxy; identification quantitation; sakei plus; fatty acids ... See more keywords
Effect of collagen casing on the quality characteristics of fermented sausage
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0263389
Abstract: Objective Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information… read more here.
Keywords: fermented sausage; characteristics fermented; group; sausage ... See more keywords
Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.990606
Abstract: Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3 were used as… read more here.
Keywords: fermented sausage; diversity metabolic; bacterial diversity; flavor ... See more keywords
Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1123627
Abstract: Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal… read more here.
Keywords: cranberry powder; fermented sausage; characteristics fermented; sausage ... See more keywords
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071545
Abstract: This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect… read more here.
Keywords: semi dry; fermented sausage; dry fermented; effect ... See more keywords
Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage
Sign Up to like & getrecommendations! Published in 2022 at "Preventive Nutrition and Food Science"
DOI: 10.3746/pnf.2022.27.3.323
Abstract: In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam… read more here.
Keywords: fermented sausage; beam irradiation; electron beam; storage ... See more keywords