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Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba)
(Elsevier Science, 2013-06)
Some producers of dry fermented sausages use fungal starter cultures with the aim to achieve a desirable surface appearance and avoid the growth of mycotoxigenic fungi. These commercial cultures are mainly composed of ...
Indigenous microbiota to leverage traditional dry sausage production
(Hindawi Publishing Corporation, 2021-03)
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to ...
PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages
(Elsevier Science, 2005-12)
Different PCR-DGGE protocols were evaluated to monitor fermentation process and to investigate bacterial communities developed in two artisanal Argentinean fermented sausages. Bacterial universal primers frequently used ...
Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
(Molecular Diversity Preservation International, 2020-05)
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics ...
Influence of fat level reduction in the drying of Italian salami
(Univ Politecnica Valencia, 2018-01-01)
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) ...
Surface mycobiota of home-made dry cured sausages from the main producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations
(Elsevier Science, 2019-11-15)
The characteristics and quality of home-made dry cured sausages can be recognized and associated with the region of origin. The characteristics of this type of sausages result from the superficial mycobiota that spontaneously ...
Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system
(Wiley Blackwell Publishing, Inc, 2002-04)
The proteolytic activity of a starter culture involving Lactobacillus plantarum and Lactobacillus casei towards meat sarcoplasmic and myofibrillar proteins during the fermentation of a sausage-like system was studied. After ...
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops
(International Association for Food Protection, 2005-07)
The purpose of this work was to evaluate the hygienic status and the ability to implement a self-control system in ten traditional dry sausage workshops in Catalonia (Spain). A Good Manufacturing and Hygienic Practice ...
Fabricação de salame tipo hamburguês com substituição parcial de sódio
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-07-09)
The excessive intake of sodium is related to hypertension and consequently to an
increased risk of cardiovascular diseases. The consumption of sodium exceeds the
nutritional recommendations in most industrialized countries. ...
Probióticos encapsulados aplicados em produto cárneo
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2016-05-20)
The aim of this study was to encapsulate probiotic microorganisms, evaluating their resistance against harsh environments and the use in dry fermented sausages. L. plantarum ATCC 8041 and E. faecium ATCC 700221 were ...