نتایج جستجو برای: پروتوکل sausage

تعداد نتایج: 2178  

روش­های مبتنی بر نمونه­ برداری با احتمال به نسبت اندازه جدید­ترین و بهترین روش­های معرفی‌شده برای برآورد کمیت­ های مختلف پسماند چوبی درشت در سال­های اخیر هستند. این روش­ها هر قطعه پسماند چوبی درشت را با احتمال متناسب با پارامترهای مختلف (طول، مربع طول، حجم و غیره) انتخاب می­کنند. در پژوهش پیش‌رو ضمن معرفی نمونه ­برداری با فاصله محدود و پروتوکلی از نمونه­ برداری با سطح ثابت (پروتوکل Sausage) که ...

ژورنال: :تحقیقات جنگل و صنوبر ایران 2015
سمیه ایزدی هرمز سهرابی

روش­های مبتنی بر نمونه­ برداری با احتمال به نسبت اندازه جدید­ترین و بهترین روش­های معرفی شده برای برآورد کمیت­ های مختلف پسماند چوبی درشت در سال­های اخیر هستند. این روش­ها هر قطعه پسماند چوبی درشت را با احتمال متناسب با پارامترهای مختلف (طول، مربع طول، حجم و غیره) انتخاب می­کنند. در پژوهش پیش رو ضمن معرفی نمونه ­برداری با فاصله محدود و پروتوکلی از نمونه­ برداری با سطح ثابت (پروتوکل sausage) که ...

2014
Vladimir M. Tomović Ljiljana S. Petrović

In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was signifi...

2015

Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial charact...

ژورنال: علوم آب و خاک 2003
شهرام دخانی, , سیما چراغی دهدزی, , محمد شاهدی, ,

Canning of sausage is one of the methods to extend the shelf life of sausage with lower percentage of additives such as nitrite. This method reduces transport and storgae costs, too. The present stduy was carried out in two stages. The first stage consists of preparing sausages with four different formulations in Isfahan Senobar Factory and producing canned sausage. In the second stage, physico...

2014
Eun-Yeong Song Chang-Won Pyun Go-Eun Hong Ki-Won Lim Chi-Ho Lee

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, ...

2014
Marija R. Jokanović Vladimir M. Tomović Branislav V. Šojić

Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in...

Background and Objectives: Meat products are rich sources of proteins. Due to the high prices of raw meats, there is a possibility of fraud in these products. The objectives of this study were to assess chemical characteristics and estimate proportion of skeletal muscle in meat products using histology and image analysis. Materials and Methods:  Totally, 50 sausage samples (27 sausages and 23 B...

2010
A. Mathivanan D. D. Nambudiri

Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to identify species-specific water soluble proteins and salt soluble proteins bands of raw fillets, surimi, sausage and different combinations (1:1; 3:1; 1:3; and 4:1) of surimi mixtures; sausage mixtures from the two species of fish, threadfin bream (Nemipterus japonicus), and bulls-eye (Priacanthus hamrur). 7.5% SD...

Journal: :Meat science 2004
Petri Pouttu Eero Puolanne

An attempt was made to determine the water-binding capacity of each individual trimming in a multicomponent system. Three types of experimental cooked sausages (finely chopped luncheon sausage, coarsely chopped sausage and ring sausage with potato starch) were made of five different meat trimmings: two pork trimmings and two beef trimmings, and one beef trimming used as a replacer. The water-bi...

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