The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Raja clavata) sausages stored at +4°C
In this study, three different groups of sausages were produced from thornback ray (Raja
clavata) without additives (control group), waste pomegranate peel extract (natural group) …
clavata) without additives (control group), waste pomegranate peel extract (natural group) …
不同发酵剂对费力诺萨拉米品质的影响.
吴若菡， 尚昊， 颜旭， 纪超凡， 梁会朋… - Journal of Food …, 2022 - search.ebscohost.com
目的研究不同商用发酵剂对费力诺萨拉米发酵香肠成熟过程中生化指标及感官品质的影响.
方法采用3 种商用发酵剂SHI-59, VHI-41 和VBL-97 对费力诺萨拉米进行接种 …
方法采用3 种商用发酵剂SHI-59, VHI-41 和VBL-97 对费力诺萨拉米进行接种 …
Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk
Ü Çiçek, N Polat - LWT-Food Science and Technology, 2016 - Elsevier
In this research, the effects of different meat: fat ratios and storage periods on
physicochemical and sensorial properties of a type of traditional meat product named as bez …
physicochemical and sensorial properties of a type of traditional meat product named as bez …
[HTML][HTML] Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
Ü Çiçek, K Tokatli - Korean journal for food science of animal …, 2018 - ncbi.nlm.nih.gov
This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different
meat: fat ratios. For this, three BS groups were manufactured with meat: fat ratios of 90: 10 …
meat: fat ratios. For this, three BS groups were manufactured with meat: fat ratios of 90: 10 …
Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages
E İnce, MM Efil, N Özfiliz - Scientific journal" Meat …, 2022 - journalmeattechnology.com
Sausages are very open to adulteration because of its preparation procedures. The purpose
of this study was to examine the chemical composition of the fermented and heat-treated …
of this study was to examine the chemical composition of the fermented and heat-treated …
Characteristics of traditional Turkish fermented soudjouk and current situation
B Nazlı, H Pehlivanoğlu… - International Journal of …, 2017 - openaccess.izu.edu.tr
In this review study, it is aimed to give an information about the current situation and
characteristics of the Traditional Turkish Fermented Soudjouk which has been known since …
characteristics of the Traditional Turkish Fermented Soudjouk which has been known since …
[PDF][PDF] Addis Ababa Institute of Technology School of Chemical and Bio Engineering
T Gisila - 2018 - researchgate.net
In this thesis the effect of particle size, temperature and extraction time of solvent extraction
of M. stenopetala seed kernels, using hexane as the extracting solvent and Soxhlet extractor …
of M. stenopetala seed kernels, using hexane as the extracting solvent and Soxhlet extractor …
[PDF][PDF] Preliminary Investigation of the Use of Dried Kefir Culture to Manufacture Fermented Sausages
J Sumarmono, M Sulistyowati, K Widayaka… - … on Biodiversity, Food …, 2017 - researchgate.net
Manufacture of fermented sausages depends on the fermentation processes done by
fermentation bacteria, mainly lactic acid bacteria (LAB). Type of microorganisms used in the …
fermentation bacteria, mainly lactic acid bacteria (LAB). Type of microorganisms used in the …
Biogenic Amine Levels of Bez Sucuks–a Type of Traditional Fermented Beef Sausage
Ü Çiçek - Journal of Agricultural Faculty of Gaziosmanpaşa …, 2016 - dergipark.org.tr
In this study, the determination of biogenic amine levels of bez sucuks was aimed. For this
purpose, sucuk samples were obtained from 12 different manufacturers mainly consisting of …
purpose, sucuk samples were obtained from 12 different manufacturers mainly consisting of …