Development of Model Fermented Fish Sausage from Marine Species: A Pilot Physicochemical Study
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چکیده
منابع مشابه
Physicochemical and sensory characteristics of fermented sheepmeat sausage
The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, N...
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This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents ...
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A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...
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A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
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در تحقیق حاضراین پرسش که آیا دانش کاربرد شناسی زبان آموزان ایرانی همگام با پیشرفت بسندگی زبانی آنها افزایش می یابد مورد مطالعه قرار گرفته و هم چنین به این پرسش که آیا زبان آموزان تعلیم دیده از طریق کتاب های تاپ ناچ و اینترچینج تفاوت معناداری از لحاظ سطح دانش کاربرد شناسی دلرند ، پاسخ داده شده است. در این تحقیق55 فراگیر زبان انگلیسی به عنوان زبان دوم ازطریق نمونه گیری در دسترس مورد مطالعه قرار گ...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2013
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2013.412157