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
Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.01.001
Abstract: The objective of this study was to determine nitrite scavenging activity of fermented soy sauce in vitro and in a pork sausage model. In vitro nitrite scavenging activity (pH 6.0) of fermented soy sauce (10 mg/mL) was… read more here.
Keywords: sausage model; fermented soy; nitrite scavenging; pork sausage ... See more keywords
Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11111547
Abstract: This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS).… read more here.
Keywords: leaf extract; model system; glochidion wallichianum; wallichianum leaf ... See more keywords