Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
نویسندگان
چکیده
منابع مشابه
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages.
Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties, all the strains showed significative nitrate reductase activity; Lactobacillus plantarum, Lactobacillus paracasei and 52% of the Enterococcus faecium strains showed lipolytic activity and ...
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Background and Objectives: Sodium nitrite and potassium nitrite have been traditionally used for inhibition of Clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. Nowadays, application of natural preservatives in order to reduce the n...
متن کاملPhysicochemical and nutritional composition of dry-cured duck breast.
A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and micromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated,...
متن کاملCharacterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.
Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium s...
متن کاملAdvances in Chia Seed Research
Chia (Salvia hispanica L.) is an edible seed that comes from an annual herbaceous plant, Salvia hispanica L. of mint family (Lamiaceae) (Figure 1). The shape of Chia seed is oval with 1 to 2mm in size, which may be black, grey or black spotted to white in colour. Chia means strength and the tiny seeds have been used as energy booster. Chia seeds can be used in the form of whole seeds, mucilage,...
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ژورنال
عنوان ژورنال: Proceedings
سال: 2020
ISSN: 2504-3900
DOI: 10.3390/foods_2020-07746