Fermented Sausages
Mostrando 1-12 de 38 artigos, teses e dissertações.
-
1. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract 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, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 2020-06
-
2. AVALIAÇÃO DE DIFERENTES CULTURAS STARTERS NA ELABORAÇÃO DE SALAME TIPO ITALIANO
Resumo O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação d
Ciênc. anim. bras.. Publicado em: 13/12/2019
-
3. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract 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, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 25/11/2019
-
4. Effect of different cooking procedures on cholesterol and fat contents of selected meat products
Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents o
Food Sci. Technol. Publicado em: 11/06/2018
-
5. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900,
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-02
-
6. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage
The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of
Food Sci. Technol. Publicado em: 2014-12
-
7. Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced wa
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-06
-
8. Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were mea
Food Sci. Technol. Publicado em: 2013-12
-
9. Influência da redução de sódio e gordura na qualidade de embutidos cárneos fermentados / Influence of sodium and fat reduction on the quality of fermented sausages
É crescente a importância que os consumidores atribuem aos aspectos que melhoram a sua qualidade de vida. A dieta não é o único fator que afeta o bem-estar e a saúde, mas é um dos mais importantes. O objetivo dos consumidores é ter uma dieta balanceada, com alimentos saudáveis, porém, sensorialmente agradáveis. Os embutidos fermentados, bem como o
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/06/2011
-
10. DEVELOPMENT OF HAMBURG-TYPE DRY FERMENTED SAUSAGE WITH PARTIAL REDUCTION OF SODIUM CONTENT / FABRICAÇÃO DE SALAME TIPO HAMBURGUÊS COM SUBSTITUIÇÃO PARCIAL DE SÓDIO
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. Sodium chloride is the main source of sodium in the diet. In developed countries, meat products are one of the major sources of sodium i
Publicado em: 2009
-
11. NATIVE STAPHYLOCOCCUS XYLOSUS AND LACTOCOCCUS LACTIS SSP LACTIS USED IN THE ELABORATION FERMENTED ITALIAN SAUSAGE / STAPHYLOCOCCUS XYLOSUS E LACTOCOCCUS LACTIS SSP LACTIS NATIVOS UTILIZADOS NA ELABORAÇÃO DE SALAME TIPO ITALIANO
The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first experiment strains of Staphylococcus xylosus isolated from colonial sausages, were characterized and after identified for the Kit Api Staph (Bi
Publicado em: 2008
-
12. Volatile composition and flavour of Italian types dry fermented sausage produced in Brazil / Composição de volateis e earoma de salames nacionais tipos Italiano e Milano
Dry-fermented sausages are meaty products resulting from fermentation and dehydration/ripening processes. They are produced and consumed worldwide because of their typical sensory characteristics mainly in relation to the aroma and flavor. In Brazil this product has reached successive record sales in the internal market, with a total sale of R$ 265 million d
Publicado em: 2008