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Development of New Functional Cooked Sausages by Addition of Goji Berry and Pumpkin Powder
Cooked Sausages Addition of Goji Berry
2016/6/2
An identification of the technological capabilities to develop new functional cooked sausages with ½ reduced content of nitrite, enriched with dried goji berry (Lycium chinense) or powder of butt...
Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
lipolysis free fatty acids ripening
2009/3/19
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied....
Investigation of Microbial Association of Traditionally Fermented Sausages
autochthonous fermented sausages microflora
2009/2/25
The investigation included fermented sausages produced in the countries of west and south-east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The sausages were produced in...
Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages
Different Levels Glucono-Delta-Lactone
2016/5/31
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
Effectiveness of Commercial Organic Acids’ Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages
Organic Acids’ Mixture Merguez Sausages
2016/5/31
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...