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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Fermented Sausage Freeze-dried Cranberries Lipid Oxidation Fatty Acid Profile
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2017/3/7
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...
Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
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2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Compositional characteristics and nutritional quality of Europeanbeaver (Castor fiber L.) meat and its utility for sausage production
beaver meat nutritional value structure texture comminuted product
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2016/2/23
The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high co...
TBARS and microbial growth predicative models of pork sausage stored at different temperatures
lipid oxidation microbiological quality Arrhenius equation square root model TBARS
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2015/7/28
Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different tempera...
Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
Salchichon Sausage Ripening Duration Rosemary Lactic Acid Bacteria Quality
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2016/5/18
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to eval...
Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage
Schisandra chinensis Sodium Nitrite TBARS Textural Property Sausage
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2016/5/16
The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substanc...
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
pork adipose tissue methyl esters of fatty acids sensory characteristics lactic acid lactic acid bacteria
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2014/2/24
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...
Effect of storage temperature on the quality of dry fermented sausage Polican
vacuum-packed products oxidation changes sensory evaluation biogenic amine and polyamine content chemical parameters
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2014/2/25
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing per...
We present here evidence for the observation of the magneto-hydrodynamic
(MHD) sausage modes in magnetic pores in the solar photosphere. Further evidence for the omnipresent nature of acoustic global...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
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2012/8/14
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
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2012/8/13
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)
Sucuk Dry Fermented Sausage Nitrite Heat Treatment Oxidation
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2016/5/5
In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment ...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
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2012/8/13
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
charcoal treatment porcine serum egg white gel
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2009/6/18
Heat-induced gels of charcoal-treated, freeze-dried porcine serum fortified by chicken myosin solution (2.5%, w/w), as well as pork sausage fortified by the serum, were analyzed in terms of their rheo...
Let $B(t)$ denote Brownian motion in $R^d$. It is a classical fact that for any Borel set $A$ in $R^d$, the volume $V_1(A)$ of the Wiener sausage $B[0,1]+A$ has nonzero expectation iff $A$ is nonpolar...