Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
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چکیده
منابع مشابه
Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56...
متن کاملmodification of nanoclay for improving the physico-mechanical properties of dental adhesives
هدف اصلی این مطالعه تهیه یک سامانه نوین چسب عاجی دندانی بر پایه نانورس پیوند شده با پلی متاکریلیک اسید، نانورس پیوند شده با پلی اکریلیک اسید، مخلوط نانوسیلیکا و نانورس پیوند شده با پلی متاکریلیک اسید، مخلوط نانوسیلیکا و نانورس پیوند شده با پلی اکریلیک اسید و نانورس پیوند شده با کیتوسان اصلاح شده با گلایسیدیل متاکریلات است. پیوند پلی متاکریلیک اسید و پلی اکریلیک اسید بر ری سطح نانورس در حضور و ...
Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation
In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervela...
متن کاملstudy of cohesive devices in the textbook of english for the students of apsychology by rastegarpour
this study investigates the cohesive devices used in the textbook of english for the students of psychology. the research questions and hypotheses in the present study are based on what frequency and distribution of grammatical and lexical cohesive devices are. then, to answer the questions all grammatical and lexical cohesive devices in reading comprehension passages from 6 units of 21units th...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9101487