Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling
نویسندگان
چکیده
منابع مشابه
UpGRADING THE SAFETY AND QUALITY OF TRADITIONAL FERMENTED SAUSAGES
The aim of this study was to investigate the influence of non-indigenous bacteriocin-producing culture of Lb. sakei on safety and quality of traditional Croatian fermented sausage. Two experiments were carried out; first to evaluate the effect of the culture on artificially inoculated population of Listeria monocytogenes, and the second to characterize the sausages produced with Lb. sakei regar...
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AIMS Four local small-scale factories were studied to determine the sources of enterococci in traditional fermented sausages. METHODS AND RESULTS Different points during the production of a traditional fermented sausage type (fuet) were evaluated. Randomly amplified polymorphic DNA (RAPD)-PCR was used to type 596 Enterococcus isolates from the final products, the initial meat batter, the casi...
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Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot pep...
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Experts view the development of functional foods as an opportunity for innovation for the meat industry in line with consumers’ concerns on food nutrition, well being and food safety. The main microbiota of fermented sausages consists of lactobacilli, which suggests that properly characterized strains could be selected as starter cultures. The selection of strains from human origin was consider...
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Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...
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ژورنال
عنوان ژورنال: Chemical Industry and Chemical Engineering Quarterly
سال: 2020
ISSN: 1451-9372,2217-7434
DOI: 10.2298/ciceq181224027j