Journal ArticleDOI
Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices.
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TLDR
The microbiological, physico-chemical and free fatty acid composition of dry fermented mutton sausages were determined during ripening and storage.About:
This article is published in Meat Science.The article was published on 2011-08-01. It has received 82 citations till now.read more
Citations
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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
TL;DR: Pediococcus pentosaceus and Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid oxidation in Harbin dry sausages and their relation to flavour development as mentioned in this paper.
Journal ArticleDOI
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage
Ines Essid,Mnasser Hassouna +1 more
TL;DR: The Factorial Discriminative Analyze of sensorial parameters (aroma, color, taste and firmness) discriminate clearly inoculated sausages from non-inoculated ones, which showed a more intensive red color, related to the production of nitrosomyoglobin pigment, and an acid flavor.
Journal ArticleDOI
Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage
TL;DR: It seems that the inclusion of starter cultures contributes to improve the hygienic quality of foal sausages without significant effect on lipolysis, texture and appearance.
Journal ArticleDOI
Technological advances for enhancing quality and safety of fermented meat products
TL;DR: In this article, the application of novel technologies and culture in the development of functional fermented meats is discussed, including high pressure processing, pulsed-UV light, irradiation can be utilized for processing and decontamination of meat products to improve process efficiency, product safety and product quality and composition.
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Quality, functionality, and shelf life of fermented meat and meat products: A review.
Pavan Kumar,Manish Kumar Chatli,Akhilesh K. Verma,Nitin Mehta,Om Prakash Malav,Devendra Kumar,Neelesh Sharma +6 more
TL;DR: Dry-fermented sausages are increasingly being used as carrier of probiotics and production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.
References
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Journal ArticleDOI
A rapid method of total lipid extraction and purification.
E. G. Bligh,W. J. Dyer +1 more
TL;DR: The lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials that has been applied to fish muscle and may easily be adapted to use with other tissues.
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Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanol
William R. Morrison,L.M. Smith +1 more
TL;DR: The procedure developed is simple, rapid, and generally applicable t o lipids, and the results did not affect the validity of the method.
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Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
TL;DR: It is concluded that biological preservation cannot substitute GMP; it, however, offers an additional (and acceptable) processing parameter for improving the safety and assuring the quality of a given food.
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Functional meat starter cultures for improved sausage fermentation.
TL;DR: Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products.