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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, ...
Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
(Hindawi Publishing Corporation, 2015-01-31)
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering ...
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
(Springer Verlag Berlín, 2014-12-17)
Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety ...
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 ...
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. ...
Reducing Animal Fat In Bologna Sausage Using Pre-emulsified Linseed Oil: Technological And Sensory Properties
(WILEY-BLACKWELLHOBOKEN, 2015)
Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility
(Elsevier, 2016-05)
The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. ...
Semidry and dry fermented sausages
(Wiley Blackwell Publishing, Inc, 2010)
Fermentation and drying can be considered to be the oldest way to preserve raw materials. Although the historical origin of fermented meat products remains unknown, fragmentary bibliographical research has traced it back ...
Functional fermented meat products with probiotics—A review
(2021-01-01)
Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This ...