Buscar
Mostrando ítems 1-10 de 215
Main factors affecting the consumer acceptance of argentinean fermented sausages
(Wiley, 2012-08-21)
Microbiological, physicochemical and sensory characteristics of most popular
Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental ...
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model
(2020-10-01)
Considering the importance of nutrition in maintaining health conditions, this study is aimed at evaluating the effect of the consumption of a potentially probiotic sausage, with reduction of curing salts and fat, fermented ...
Fermented sausage production using E-faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2017-10-01)
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening ...
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
(MDPI, 2017-05-17)
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. ...
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage
(2020-06-01)
Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, ...
Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
(Oxford University Press, 2003-11-01)
In sausage, Staphylococcus carnosus increases the levels of methyl ketones which could arise from incomplete β-oxidation of fatty acids followed by a decarboxylation. The objective of this work was to characterize the ...
Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
(Oxford University Press, 2002-05-07)
Staphylococcus carnosus strain 833, inoculated into sausage, increased the levels of methyl ketones which contributed to the cured aroma. These ketones were predicted to arise from incomplete β-oxidation followed by a ...
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 ...
Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
(Elsevier Science, 2005-08-25)
The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage produced in Argentina was investigated by using classical and molecular approaches. The combined use of RAPD analysis with ...
Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages
(Elsevier, 2015-02-07)
In this study, proteolysis and low molecular weight (LMW) peptides (< 3 kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by ...