Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11752
Abstract: BACKGROUND Z. bungeanum essential oil (ZBEO) is a popular seasoning and commonly applied in food industries. ZBEO contains many easily degraded bioactive substances with high volatility. Therefore, control of the stability of the bioactive substances… read more here.
Keywords: essential oil; zbeo; sausage; bungeanum essential ... See more keywords
Blue Agave Inulin-soluble dietary fiber: Effect on technological quality properties of pangasius mince emulsion- type sausage.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12594
Abstract: BACKGROUND The aim of the work was to investigate the influence of supplementing pangas mince based emulsion sausages with blue agave-derived inulin (at T1 - 1%, T2 - 2%, T3 - 3%, T4 - 4%… read more here.
Keywords: blue agave; technological quality; sausage; mince ... See more keywords
Magnetohydrodynamic sausage waves in current-carrying coronal tubes
Sign Up to like & getrecommendations! Published in 2017 at "Astrophysics and Space Science"
DOI: 10.1007/s10509-017-3160-6
Abstract: Magnetohydrodynamic (MHD) sausage waves in a coronal loop consisting of a core with longitudinal magnetic field and a current-carrying annulus with azimuthal magnetic field in the presence of plasma pressure are studied. As the plasma… read more here.
Keywords: sausage waves; fast sausage; magnetohydrodynamic sausage; loop ... See more keywords
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2016.12.012
Abstract: Four carboxymethyl celluloses (CMCs) differing in molecular weight (MW) and degree of substitution (°DS) were initially characterized in NaCl solution (0.1 M) and on properties of emulsion-type sausage models. The impact of the different CMCs… read more here.
Keywords: sausage models; unheated heated; sausage; emulsion type ... See more keywords
Complementary molecular methods detect undeclared species in sausage products at retail markets in Canada
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2017.07.040
Abstract: Abstract Accurate food labelling is of utmost importance for food safety and consumer choice in the food chain. Complete or partial substitution, whether intentional or unintentional, may introduce food pathogens or allergens to a product… read more here.
Keywords: pork; meat species; sausage products; meat ... See more keywords
Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.05.002
Abstract: Abstract This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms, and sensory quality of dry… read more here.
Keywords: dry sausage; spice extracts; sensory quality; biogenic amines ... See more keywords
Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110476
Abstract: Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with good fermentation properties and biogenic amine removal ability were isolated for… read more here.
Keywords: sausage; pentosaceus; pediococcus pentosaceus; microbial community ... See more keywords
Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.08.045
Abstract: Abstract The aim of this study was to characterize the food safety aspects and enzymatic profile of Staphylococcus xylosus LQ3 in vitro and its influence in the curing process and antioxidant capacity in dried cured sausage.… read more here.
Keywords: xylosus; dried cured; staphylococcus xylosus; sausage ... See more keywords
Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.04.009
Abstract: Abstract The impact of iodized table salt on the sensory quality of wheat bread, bologna sausage and pickled cucumber was studied. Table salt (NaCl) content of the products was 1.7, 1.2 and 1.7 g/100 g, respectively. Iodine,… read more here.
Keywords: salt; iodized table; impact iodized; sausage ... See more keywords
Physicochemical properties and oxidative stability of fish emulsion sausage as influenced by snakehead (Channa striata) protein hydrolysate
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.04.026
Abstract: Abstract This study aims to investigate the effects of various levels (0–3%) of snakehead (Channa striata) protein hydrolysate (CSPH) on the physicochemical properties and oxidative stability of fish emulsion sausage from shortfin scad (Decapterus macrosoma).… read more here.
Keywords: channa striata; snakehead channa; striata protein; sausage ... 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