Works matching Sausage

Results: 5000

The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages.

Published in:

Food Technology & Biotechnology, 2019, v. 57, n. 3, p. 378, doi. 10.17113/ftb.57.03.19.6197

By:

Kos, Ivica;
Maksimović, Ana Zgomba;
Zunabović-Pichler, Marija;
Mayrhofer, Sigrid;
Domig, Konrad J.;
Fuka, Mirna Mrkonjić

Publication type:

Article

BIOGENINIŲ AMINŲ SUSIDARYMO VIRTOSE IR KARŠTAI RŪKYTOSE DEŠROSE TYRIMAI.

Published in:

Veterinarija ir Zootechnika, 2007, v. 39, n. 61, p. 15

By:

Garmienė, Galina;
ŠalaŠevičienė, Alvija;
Šarkinas, Antanas;
Zaborskienė, Gintarė;
BaltuŠnikienė, Aldona

Publication type:

Article

IDENTIFICATION OF LARD ON GRILLED BEEF SAUSAGE PRODUCT AND STEAMED BEEF SAUSAGE PRODUCT USING FOURIER TRANSFORM INFRARED (FTIR) SPECTROSCOPY WITH CHEMOMETRIC COMBINATION.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 767, doi. 10.5219/1162

By:

Guntarti, Any;
Ahda, Mustofa;
Sunengsih, Neng

Publication type:

Article

Tomato peel powder as fat replacement in low-fat sausages: Formulations with mechanically crushed powder exhibit higher stability than those with airflow ultra-micro crushed powder.

Published in:

European Journal of Lipid Science & Technology, 2016, v. 118, n. 2, p. 175, doi. 10.1002/ejlt.201400579

By:

Wang, Qiang;
Xiong, Zhengwei;
Li, Guijie;
Zhao, Xin;
Wu, Hongbin;
Ren, Yanrong

Publication type:

Article

Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2203, doi. 10.1007/s00217-018-3130-4

By:

Tang, Kai Xing;
Shi, Tiange;
Gänzle, Michael

Publication type:

Article

Edible mushroom mycelia of <italic>Pleurotus sapidus</italic> as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages.

Published in:

European Food Research & Technology, 2018, v. 244, n. 5, p. 913, doi. 10.1007/s00217-017-3012-1

By:

Stephan, Alexander;
Ahlborn, Jenny;
Zajul, Martina;
Zorn, Holger

Publication type:

Article

Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.

Published in:

European Food Research & Technology, 2017, v. 243, n. 3, p. 455, doi. 10.1007/s00217-016-2759-0

By:

García, Ana;
Rodríguez, Mª;
Ávila Hidalgo, Mª;
Bertram, Hanne

Publication type:

Article

Textural acceptability of prepared fish sausages by controlling textural indicators.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2015, v. 39, n. 3, p. 364, doi. 10.3906/vet-1307-38

By:

DİNÇER, Mehmet Tolga;
ÇAKLI, Şükran

Publication type:

Article

大豆-乳清双蛋白萨拉米香肠配方的响应面优化及品质分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 162, doi. 10.16429/j.1009-7848.2023.05.017

By:

刘芯钥;
何晓叶;
韩迪;
张媾婕;
武美杉;
王靖

Publication type:

Article

微生物亚硝化抑制剂对风干肠理化性质及安全品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 201, doi. 10.16429/j.1009-7848.2023.04.020

By:

陈援援;
李彦;
吴雪萍;
路玉倩;
梁俪雅;
马俪珍

Publication type:

Article

Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.711963

By:

Han, Hongjiao;
Li, Mohan;
Peng, Yanqi;
Zhang, Zhenghan;
Yue, Xiqing;
Zheng, Yan

Publication type:

Article

Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation.

Published in:

Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 4, p. 907, doi. 10.1093/bbb/zbaa099

By:

Jantapirak, Suveena;
Takahashi, Chieko;
Uemura, Kunihiko

Publication type:

Article

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality.

Published in:

Molecules, 2023, v. 28, n. 13, p. 4997, doi. 10.3390/molecules28134997

By:

Araujo-Chapa, Ana P.;
Urías-Orona, Vania;
Niño-Medina, Guillermo;
Muy-Rangel, Dolores;
de la Garza, Ana Laura;
Castro, Heriberto

Publication type:

Article

Composition Designing of Cooked Sausage "Udachnaya" Based on Optimization Principles.

Published in:

KnE Life Sciences, 2021, p. 80, doi. 10.18502/kls.v0i0.8921

By:

Diner, Yulia A.;
Yurk, Natalia A.;
Kosenchuk, Olga V.;
Skryabina, Olga V.;
Ryabkova, Dina S.

Publication type:

Article

Valoarea nutritivă a mezelurilor.

Published in:

Farmacist.ro, 2020, n. 2, p. 38

By:

Călin, Sorina Monica;
Gavrilescu, Mădălina;
Vișan, Adrian-Petruș;
Chițu, Roxana;
Neacșu, Sorinel Marius;
Mititelu, Magdalena

Publication type:

Article

PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS, SENSORY QUALITY AND ACCEPTABILITY OF NATIVE CHICKEN AND RABBIT SAUSAGE PRODUCED WITH CORN OIL, MARGARINE AND BEEF FAT.

Published in:

Macedonian Veterinary Review, 2016, v. 39, n. 2, p. 193, doi. 10.1515/macvetrev-2016-0087

By:

Lengkey, Hendronoto Arnoldus Walewangko;
Lobo, Balia Roostita

Publication type:

Article

Sensory analysis of value-added sausage formulations supplemented with tomato processing by-products.

Published in:

Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 1, p. 23

By:

Cadariu, Andreea Ilas;
Cocan, Ileana;
Moigradean, Diana;
Negrea, Monica;
Poiana, Mariana-Atena

Publication type:

Article

Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes.

Published in:

Foods, 2024, v. 13, n. 21, p. 3436, doi. 10.3390/foods13213436

By:

Olewnik-Mikołajewska, Anna;
Guzek, Dominika;
Głąbska, Dominika;
Gutkowska, Krystyna

Publication type:

Article

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.

Published in:

Foods, 2022, v. 11, n. 23, p. 3886, doi. 10.3390/foods11233886

By:

Ashakayeva, Rysgul;
Assenova, Bakhytkul;
Tumenova, Galiya;
Nurgazezova, Almagul;
Zhumanova, Gulnara;
Atambayeva, Zhibek;
Baikadamova, Assemgul;
Il, Dmitrii;
Dautova, Assel

Publication type:

Article

Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis.

Published in:

Foods, 2022, v. 11, n. 8, p. 1090, doi. 10.3390/foods11081090

By:

Simunovic, Stefan;
Đorđević, Vesna Ž.;
Rašeta, Mladen;
Lukić, Mirjana;
Lorenzo, José M.;
Djekic, Ilija;
Tomašević, Igor

Publication type:

Article

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings.

Published in:

Foods, 2021, v. 10, n. 11, p. 2783, doi. 10.3390/foods10112783

By:

Yang, Xiaoyin;
Sebranek, Joseph G.;
Luo, Xin;
Zhang, Wangang;
Zhang, Mengmeng;
Xu, Baochen;
Zhang, Yimin;
Liang, Rongrong

Publication type:

Article

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages.

Published in:

Foods, 2021, v. 10, n. 5, p. 1142, doi. 10.3390/foods10051142

By:

Salazar, Diego;
Arancibia, Mirari;
Calderón, Lenin;
López-Caballero, María Elvira;
Montero, María Pilar;
Gonçalves, Elsa M.;
Abreu, Marta

Publication type:

Article

Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing.

Published in:

Foods, 2021, v. 10, n. 2, p. 209, doi. 10.3390/foods10020209

By:

Marçal, Catarina;
Pinto, Carlos A.;
Silva, Artur M. S.;
Monteiro, Carla;
Saraiva, Jorge A.;
Cardoso, Susana M.;
Pinheiro, Joaquina

Publication type:

Article

Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts.

Published in:

Foods, 2020, v. 9, n. 4, p. 507, doi. 10.3390/foods9040507

By:

Peña-Saldarriaga, Lina María;
Pérez-Alvarez, José Angel;
Fernández-López, Juana

Publication type:

Article

STUDY ON THE EFFECT OF ANTIOXIDANTS ON THE QUALITY AND ANTIOXIDANTS CAPACITY OF DUCK SAUSAGES.

Published in:

Technology Audit & Production Reserves, 2022, v. 3, n. 3(65), p. 36, doi. 10.15587/2706-5448.2022.260198

By:

Feifei Shang;
Kryzhska, Tetiana;
Zhenhua Dua

Publication type:

Article

SUBSTANTIATING THE OPTIMIZED SHELF LIFE OF PASTEURIZED SAUSAGES WITH THE ELEMENTS OF ACTIVE PACKAGING.

Published in:

Eastern-European Journal of Enterprise Technologies, 2020, v. 106, n. 11, p. 46, doi. 10.15587/1729-4061.2020.209588

By:

Pasichnyi, V.;
Shevchenko, O.;
Khrapachov, O.;
Marynin, A.;
Radzievskaya, I.;
Matsuk, Y.;
Geredchuk, A.;
Kuligin, M.

Publication type:

Article

SENSORY AND CHEMICAL CHARACTERISTICS OF SAUSAGES PRODUCED OF CYPRINID MEAT.

Published in:

Food & Feed Research, 2013, v. 40, n. 2, p. 53

By:

Okanović, Đorđe G.;
Ćirković, Miroslav A.;
Novakov, Nikolina J.;
Ljubojević, Dragana B.;
Karan, Dragica D.;
MatekaloSverak, Vesna F.;
Mašić, Zoran S.

Publication type:

Article

Identifying the species of origin in commercial sausages in South Korea.

Published in:

Journal of Applied Animal Research, 2017, v. 45, n. 1, p. 179, doi. 10.1080/09712119.2015.1124334

By:

Han, Sang-Hyun;
Oh, Hong-Shik;
Cho, In-Cheol

Publication type:

Article

QUALITY ASSESSMENT OF SOME ASSORTMENTS OF CHICKEN HOT DOG SAUSAGES.

Published in:

Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 2, p. 449

By:

FRUNZĂ, Gabriela;
MURARIU, Otilia Cristina;
RAȚU, Roxana Nicoleta;
CIOBANU, Marius Mihai;
BOIȘTEANU, Paul Corneliu

Publication type:

Article

Preparation of sausage from spent duck – an acceptability study.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 1, p. 24, doi. 10.1111/j.1365-2621.2006.01194.x

By:

Bhattacharyya, Debashis;
Sinhamahapatra, Mita;
Biswas, Subhasish

Publication type:

Article

VOLATILE COMPOUNDS ANALYSIS OF DACIA SAUSAGE, A TRADITIONAL ROMANIAN DRY-CURED SAUSAGE.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 2, p. 69

By:

CIUCIU, ANA MARIA SIMION;
FRANCO, INMACULLADA;
CARBALLO, JAVIER;
ALEXE, PETRU

Publication type:

Article

Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4501, doi. 10.1002/jsfa.8315

By:

Kim, Sungho;
Jin, Sangkeun;
Choi, Jungseok

Publication type:

Article

The effect of hyaluronic acid addition on the properties of smoked homogenised sausages.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2316, doi. 10.1002/jsfa.8041

By:

Zając, Marzena;
Kulawik, Piotr;
Tkaczewska, Joanna;
Migdał, Władysław;
Filipczak‐Fiutak, Magda;
Fiutak, Grzegorz

Publication type:

Article

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 4, p. 1194, doi. 10.1002/jsfa.7203

By:

Lorenzo, José M;
Gómez, María;
Purriños, Laura;
Fonseca, Sonia

Publication type:

Article

Reduced-fat bologna sausages with improved lipid fraction.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 4, p. 744, doi. 10.1002/jsfa.6409

By:

Berasategi, Izaskun;
García‐Íñiguez de Ciriano, Mikel;
Navarro‐Blasco, Íñigo;
Calvo, Maria Isabel;
Cavero, Rita Yolanda;
Astiasarán, Iciar;
Ansorena, Diana

Publication type:

Article

PARÁMETROS FISICOQUÍMICOS DURANTE EL ALMACENAMIENTO DE SALCHICHAS ELABORADAS A PARTIR DE TILAPIA ROJA (Oreochromis sp.).

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2012, v. 10, n. 1, p. 42

By:

HLEAP Z., JOSÉ IGOR;
VELASCO A., VIVIANA ANDREA

Publication type:

Article

Production of Low-Fat Frankfurter Sausage Using a New Fat Replacer: Reconstituted Agar Hydrogel.

Published in:

Journal of Agricultural Science & Technology, 2025, v. 27, n. 2, p. 373

By:

Ranjbaran, Razieh;
Shekarchizadeh, Hajar

Publication type:

Article

UTILIZATION OF INVERSE WATER-IN-OIL EMULSIONS AS FAT REPLACERS IN FRANKFURTER MODEL SAUSAGES: INFLUENCE OF FAT EMULSION CONTENT ON THE ORGANOLEPTIC AND MECHANICAL PROPERTIES.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 1, p. 62, doi. 10.1111/j.1745-4603.2009.00213.x

By:

RITZOULIS, C.;
PETRIDIS, D.;
DERLIKIS, EM.;
FYTIANOS, K.;
ASTERIOU, P.

Publication type:

Article

COMPOSICIÓN QUÍMICA Y EVALUACIÓN MICROBIOLÓGICA DE SALCHICHAS DE POLLO Y CODORNIZ.

Published in:

Revista Cientifica de la Facultade de Veterinaria, 2014, v. 24, n. 1, p. 11

By:

Elena Cori, Marta;
De Basilio, Vasco;
Figueroa-Ruiz, Rosana;
Rivas, Nilo;
Martínez, Shimazú;
Rodríguez, Iraima

Publication type:

Article

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.

Published in:

Animal Bioscience, 2022, v. 35, n. 8, p. 1270, doi. 10.5713/ab.21.0421

By:

Geon Ho Kim;
Koo Bok Chin

Publication type:

Article

Development of Functional Sausages: A Comparative Study of the Impact of Four Dietary Fibers on the Physico-Chemical Properties of Mortadella Sausages.

Published in:

Journal of Human Environment, & Health Promotion (JHEHP), 2024, v. 10, n. 2, p. 83, doi. 10.61186/jhehp.10.2.83

By:

Aminzare, Majid;
Hashemi, Mohammad;
Afshari, Asma;
Ali Noori, Seyyed Mohammad;
Rezaeigolestani, Mohammadreza

Publication type:

Article

DEVELOPMENT OF A PRODUCTION TECHNOLOGY FOR COOKED SAUSAGES USING BUCKWHEAT EXTRACTS AND THEIR IMPACT ON QUALITY AND STORAGE LIFE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2025, v. 133, n. 11, p. 63, doi. 10.15587/1729-4061.2025.323144

By:

Akhundova, Nazilya;
Babashli, Aynur

Publication type:

Article

INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMIDURABLE SAUSAGES.

Published in:

Macedonian Journal of Animal Science, 2014, v. 4, n. 2, p. 75, doi. 10.54865/mjas1442075k

By:

Kuzelov, Aco;
Taškov, Nako;
Saneva, Dušica;
Savinok, Oksana

Publication type:

Article

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing.

Published in:

Animals (2076-2615), 2020, v. 10, n. 12, p. 2340, doi. 10.3390/ani10122340

By:

García-Béjar, Beatriz;
Sánchez-Carabias, Daniel;
Alarcon, Marina;
Arévalo-Villena, María;
Briones, Ana

Publication type:

Article

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage.

Published in:

Animals (2076-2615), 2020, v. 10, n. 1, p. 14, doi. 10.3390/ani10010014

By:

Parrini, Silvia;
Sirtori, Francesco;
Acciaioli, Anna;
Becciolini, Valentina;
Crovetti, Alessandro;
Franci, Oreste;
Romani, Annalisa;
Scardigli, Arianna;
Bozzi, Riccardo

Publication type:

Article

Sadržaj kolesterola u domaćim i industrijskim kobasicama.

Published in:

MESO (1332-0025), 2010, v. 12, n. 3, p. 156

By:

Pleadin, J.;
Vahčić, N.;
Perši, N.;
Vulić, A.;
Volarić, M.;
Vraneš, I.

Publication type:

Article

UTJECAJ OVITKA I STARTER KULTURA NA KVALITETU FERMENTIRANIH KOBASICA.

Published in:

MESO (1332-0025), 2009, v. 11, n. 1, p. 113

By:

Medić, H.;
Vidaček, S.;
Nežak, J.;
Marušić, N.;
Šatović, V.

Publication type:

Article

EFFICIENCY OF USING THE ANIMAL PROTEIN COMPLEX IN THE TECHNOLOGY OF COOKED SAUSAGE.

Published in:

Food Science & Technology (2073-8684), 2019, v. 13, n. 1, p. 122, doi. 10.15673/fst.v13i1.1339

By:

Peshuk, L.;
Gorbach, O.;
Galenko, O.;
Vovk, L.

Publication type:

Article

INVESTIGATION OF THE PROPERTIES OF BOILED SAUSAGES FROM THE BIOMODIFIED STUFFING DURING STORAGE.

Published in:

Food Science & Technology (2073-8684), 2015, v. 9, n. 3, p. 69, doi. 10.15673/2073-8684.3/2015.50287

By:

Povarova, N. N.;
Melnick, L. A.;
Shlapak, G. V.

Publication type:

Article

Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages.

Published in:

Microorganisms, 2025, v. 13, n. 2, p. 349, doi. 10.3390/microorganisms13020349

By:

Petrović, Tanja Žugić;
Tomović, Vladimir M.;
Marković, Katarina G.;
Semedo-Lemsaddek, Teresa;
Grujović, Mirjana Ž.

Publication type:

Article