نتایج جستجو برای: پروتوکل sausage

تعداد نتایج: 2178  

Journal: :journal of food biosciences and technology 0
n. shokraneh ph. d. student of the department of food science and technology, ayatollah amoli branch, islamic azad university, mazandaran, iran. p. ariaii assistant professor of department of food science and technology, ayatollah amoli branch, islamic azad university, mazandaran, iran. f. rasouli ghahrodi ph.d. student of the department of food science and technology, college of food science and technology, tehran science and research branch, islamic azad university, tehran, iran. f. hasannia ph. d. student of the department of food science and technology, ayatollah amoli branch, islamic azad university, mazandaran, iran. s. sabbaghpour ph. d. student of the department of food science and technology, ayatollah amoli branch, islamic azad university, mazandaran, iran.

oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. there is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...

2011
K. Suman L. Lenart J. Frece K. Mastanjević D. Šubarić

There is no accurate data on sodium intake from meat products in Croatia, nor any research on reducing salt in the Croatian autochthonous meat products has been published. Therefore, the aim of this research was to investigate acceptability of the Homemade Slavonian Sausage, traditional dry-fermented sausages, with reduced salt content as well as effects of reducing levels of NaCl in some senso...

Journal: :Practical Diabetes International 2004

Journal: :The Lancet 1857

Journal: :Meat science 2017
Regan E Stanley Chad G Bower Gary A Sullivan

This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physico-chemical properties of pork sausage patties. Three independent replications of pork sausage patties were manufactured to compare five treatments: full sodium, reduced sodium, modified ...

Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. OBJECTIVES: This study aimed to use a species-specific PCR assay for the detection of mislabeling in...

2014
Andrew K. Benson Jairus R. D. David Stefanie Evans Gilbreth Gordon Smith Ryan Legge Jaehyoung Kim Rohita Sinha Christopher E. Duncan Junjie Ma

5 6 Andrew K. Benson*, Jairus R. D. David, Stefanie Evans Gilbreth, Gordon Smith, Joseph 7 Nietfeldt, Ryan Legge, Jaehyoung Kim, Rohita Sinha, Christopher E. Duncan, Junjie Ma, 8 Indarpal Singh 9 10 1 Department of Food Science and Technology, University of Nebraska 11 2 ConAgra Foods, Inc., Omaha, Nebraska 12 13

2017
Małgorzata Karwowska Zbigniew J. Dolatowski

OBJECTIVE This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. METHODS Four formulations of fermented venison sausage were prepared: F1 ...

Journal: :Applied and environmental microbiology 2007
Eric Hüfner Tobias Markieton Stéphane Chaillou Anne-Marie Crutz-Le Coq Monique Zagorec Christian Hertel

Lactobacillus sakei is a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures. In this study, in vivo expression technology (IVET) was applied to investigate gene expression of L. sakei 23K during meat fermentation. The IVET vector used (pEH100) contained promoterless and transcriptionally fused report...

Journal: :Food microbiology 2009
Lucilla Iacumin Luca Chiesa Daria Boscolo Marisa Manzano Carlo Cantoni Sandi Orlic Giuseppe Comi

The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of...

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