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Carmela Amadoro, Franca Rossi, Palmiro Poltronieri, Lucio Marino and Giampaolo Colavita
Ventricina del Vastese is a traditional dry fermented sausage from Central Italy not yet characterized for the occurrence, identity and safety of coagulase-negative staphylococci (CNS), a bacterial group technologically important for this kind of product...
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Malgorzata Karwowska, Anna Kononiuk and Dariusz M. Stasiak
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt...
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Malgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo and José M. Lorenzo
It has been proven to be possible to eliminate nitrite from the production of fermented beef and fallow deer sausages without changing the amount of volatile compounds. However, the addition the freeze dried acid whey powder (0.7%) resulted the changes i...
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Catharina Calochi Pires de Carvalho, Vidiany Aparecida Queiroz Santos, Raquel Gutierres Gomes, Fernando Leite Hoffmann
Pág. 395 - 402
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 process may affect the ...
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Ismail Tamer Toklu,Hilal Ozturk Kucuk,Arzu Tuygun Toklu
AbstractPurpose: This study aims to investigate how extrinsic cues such as brand, certification, production method and price affect Muslim soujouk consumers? purchasing decisions in Turkey.Design/methodology/approach: Conjoint analysis was used to identi...
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