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Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
Fat Level Fermented Sausages Physicochemical Trait
2016/5/20
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat ferm...
Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages
Fermented Sausage Traditional Seasonings Lipid Oxidation Cholesterol Sensory
2016/11/10
Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investi...
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...
Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms...