Keywords: سوسیس تهیه شده; Nitrate; Fermented sausage; Storage; Vacuum; Flavour; Health safety;
مقالات ISI سوسیس تهیه شده (ترجمه نشده)
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Keywords: سوسیس تهیه شده; Nitrite; Fermented sausage; In vitro human digestion; Enterobacteria;
Keywords: سوسیس تهیه شده; Fermented sausage; Shiitake by-products; Extraction method; Antioxidant and antimicrobial activity;
Keywords: سوسیس تهیه شده; Fermented sausage; Meat; Staphylococcus; Starter culture; Quality; Safety;
Keywords: سوسیس تهیه شده; Fermented sausage; Shiitake stipes extract; Lipid oxidation; Pathogenic bacteria; Sensory quality
Keywords: سوسیس تهیه شده; Coagulase-negative staphylococci; Meat fermentation; Fermented sausage; Arginine; Nitrate reductase; Nitric oxide synthase
Keywords: سوسیس تهیه شده; Siahmazgi cheese; Identification; Acidifying activity; Lactic-acid bacteria; Fermented sausage;
Keywords: سوسیس تهیه شده; Fermented sausage; Flavour; Aroma; Volatile; Yeasts; D. hansenii
Keywords: سوسیس تهیه شده; Kimchi; Lactic acid bacteria; Fermented sausage; Starter culture; Nitrate; Nitrite;
Keywords: سوسیس تهیه شده; Free amino acids; Biogenic amines; Dried sausage; Fermented sausage; Food safety; Food control;
Keywords: سوسیس تهیه شده; Fat reduction; Fat substitute; Sodium reduction; Fermented sausage; Sensory quality; Instrumental texture
Keywords: سوسیس تهیه شده; Fermented sausage; Lactic acid bacteria; Mum; Restriction fragment length polymorphism (RFLP);
Keywords: سوسیس تهیه شده; Foal meat; Fermented sausage; Starter cultures; Physicochemical parameters; Microbial counts; Free fatty acids;
Keywords: سوسیس تهیه شده; Camel meat; Hump fat; Fatty acid profile; Beef; Fermented sausage;
Keywords: سوسیس تهیه شده; Fat reduction; Fat substitute; Diacylglycerol; Fermented sausage; Sensory quality; Instrumental texture;
Keywords: سوسیس تهیه شده; Fermented sausage; Staphylococcus saprophyticus; Staphylococcus equorum; Lactobacillus sakei; Spontaneous fermentation;
In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillusplantarum: A comparative study with beef sausages
Keywords: سوسیس تهیه شده; Camel meat; Fermented sausage; Probiotic; ACE-Inhibition; Cytotoxicity;
The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative
Keywords: سوسیس تهیه شده; Beetroot; Fermented sausage; Nitrite; Nitrate; Sucuk; Alternative curing;
Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami
Keywords: سوسیس تهیه شده; Fermented sausage; Lactic acid bacteria; Micrococcaceae; Lipid oxidation; Protein oxidation; Meat; Sonication; Fermentation;
Pathogen reductions associated with traditional processing of landjäger
Keywords: سوسیس تهیه شده; Fermented sausage; Escherichia coli O157:H7; Salmonella spp.; Listeria monocytogenes; Landjäger;
Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times
Keywords: سوسیس تهیه شده; Fermented sausage; Bioactive peptide; Starter culture; Antioxidant capacity; Antihypertensive capacity; Mass spectrometry;
Quantitative microbial risk assessment of Salmonella in dry fermented sausage (salami) in Southern Brazil
Keywords: سوسیس تهیه شده; Fermented sausage; Food safety; Monte Carlo simulation; Pork; Quantitative microbiological risk assessment; Salami;
Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants
Keywords: سوسیس تهیه شده; Listeria monocytogenes; Fermented sausage; Serovar; Pathogenic profile; Adhesion ability; Pulsotype;
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains
Keywords: سوسیس تهیه شده; Yeast; Debaryomyces hansenii; Fermented sausage; Flavour; Aroma and volatile; Odour activity values
The effects of high salt and low pH on the water-holding of meat
Keywords: سوسیس تهیه شده; Fermented sausage; Water-holding; Salt content; pH; Buffering capacity;
Evaluation of deodorized yellow mustard concentrations for control of Escherichia coli O157:H7 viability in dry fermented sausage
Keywords: سوسیس تهیه شده; Escherichia coli O157:H7; Yellow mustard; Antimicrobial activity; Fermented sausage;
Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures
Keywords: سوسیس تهیه شده; Fermented sausage; Autochthonous starter cultures; Listeria monocytogenes; E. coli O157:H7; Antimicrobial activity;
Shelf life of packaged sliced dry fermented sausage under different temperature
Keywords: سوسیس تهیه شده; Fermented sausage; Vacuum; Nitrogen atmosphere; Packaging; Shelf-life
The effect of kimchi on the microbiological stability of fermented sausage
Keywords: سوسیس تهیه شده; Kimchi; Freeze-dried kimchi-powder; Fermented sausage; Starter culture; Lactic acid bacteria; Microbiological stability;
Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage
Keywords: سوسیس تهیه شده; Fermented sausage; Gamma irradiation; Storage; Lactic acid bacteria; Lipid oxidation
Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids
Keywords: سوسیس تهیه شده; Lactobacillus sakei; Transaminases; Fermented sausage; Aroma
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
Keywords: سوسیس تهیه شده; Fermented sausage; Staphylococcus carnosus; Lactobacillus sakei; Starter culture; Spontaneous fermentation; Artisan
Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity
Keywords: سوسیس تهیه شده; Antioxidant activity; Lipid oxidation; Proteolytic protease; Fermented sausage
The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent
Keywords: سوسیس تهیه شده; Lactobacillus sakei; Arginine deiminase pathway; Modelling; Fermented sausage; Stationary phase; Acid stress;
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Keywords: سوسیس تهیه شده; Fermented sausage; Starter culture; Biogenic amines; PCR-DGGE
The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
Keywords: سوسیس تهیه شده; Fermented sausage; Starter culture; Amino acid; Proteolysis
Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage
Keywords: سوسیس تهیه شده; Lactobacillus plantarum; Starter; Nham; Fermented sausage; Transformation; Green fluorescent protein (GFP); Restriction fragment length polymorphism (RFLP)
An outbreak of Escherichia coli O103:H25 — Bacteriological investigations and genotyping of isolates from food
Keywords: سوسیس تهیه شده; Fermented sausage; HUS; Outbreak; PFGE; STEC
Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation
Keywords: سوسیس تهیه شده; Fermented sausage; Staphylococcus carnosus; Staphylococcus xylosus; 3-methyl-1-butanol; Flavour
Effect of starter culture on proteolytic changes during processing of fermented beef sausages
Keywords: سوسیس تهیه شده; Fermented sausage; Proteolysis; Starter cultures; Nonprotein nitrogen; Free amino acids; SDS–PAGE
Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage
Keywords: سوسیس تهیه شده; Escherichia coli O157:H7; Listeria monocytogenes; Salmonella Typhimurium; Fermented sausage; Predictive model; Soudjouk
Probiotics in fermented sausages
Keywords: سوسیس تهیه شده; Probiotics; Fermented sausage; Lactic acid bacteria
Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids
Keywords: سوسیس تهیه شده; Vacuum packaging; Gas packaging; Fermented sausage; Salchichón; Fatty acid composition; TBA; Colour
Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography–high-resolution mass spectrometry
Keywords: سوسیس تهیه شده; Analysis method; Dry-cured ham; Fermented sausage; Liver pâté; Mycophenolic acid; Oasis MAX; Penicillium brevicompactum
Mycobiota in the processing areas of two different meat products
Keywords: سوسیس تهیه شده; Fermented sausage; Filamentous fungi; Liver pâté; Meat products; Mycobiota; Processing areas
Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic
Keywords: سوسیس تهیه شده; Electron-beam irradiation; Fermented sausage; Antioxidant; Lipid oxidation
Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage
Keywords: سوسیس تهیه شده; Fermented sausage; Sucuk; Fermented meat; Hazelnut oil; Fatty acid composition
Characterization of fermented silver carp sausages inoculated with mixed starter culture
Keywords: سوسیس تهیه شده; Silver carp; Lactic acid bacteria; Staphylococcus xylosus; Fermented sausage; Mixed starter cultures
Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities
Keywords: سوسیس تهیه شده; Fermented sausage; Staphylococcus; Nitrate-reductase; Nitrite-reductase; Nitrosylmyoglobin; Cured colour formation
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
Keywords: سوسیس تهیه شده; Fermented sausage; Starter cultures; Proteolysis; Lipolysis; Sensory traits