Fermented meat sausages from game and venison: what are the opportunities and limitations?
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9053
Abstract: An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated… read more here.
Keywords: game; game meat; fermented sausages; meat venison ... See more keywords
Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages
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DOI: 10.1007/s00217-017-2852-z
Abstract: The oxidative stability of raw fermented sausages containing differently sized oil-in-water emulsions loaded with rosemary extract was studied. For this purpose, rosemary oleoresin was dissolved in Miglyol 812 N (an oxidatively stable triglyceride mixture of caprylic,… read more here.
Keywords: raw fermented; oil water; fermented sausages; water emulsions ... See more keywords
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
Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.03.034
Abstract: Two different solvents (water and ethanol/water at 50/50 ratio) were used for extraction of phenolic contents in shiitake by-products, and the antioxidant and antimicrobial efficacies of fermented sausages incorporated with these two extracts were investigated… read more here.
Keywords: storage; shiitake products; fermented sausages; products antioxidant ... See more keywords
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
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
Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.09.019
Abstract: Fermented sausages have been identified as source of several outbreaks of Shiga toxin-producing Escherichia coli (STEC). Illnesses linked to non-O157 STEC serotypes appear to be on the rise worldwide, and serogroup O26 is the second… read more here.
Keywords: fermented sausages; h11; o26 h11; shiga toxin ... 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
Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109095
Abstract: Abstract Food contamination by molds is a serious issue in food industry still today. On the other hand, consumers today demand food that is minimally processed and without synthetic preservatives and additives. Therefore, the objective… read more here.
Keywords: fermented sausages; vitro vivo; caraway essential; basil caraway ... 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