The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in ferme...

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the signi...

Pipek P., Rohlík B.-A., Lojková A., Staruch L. (2010): Suppression of mould growth on dry sausages. Czech J. Food Sci., 28: 258–263. The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage...

We study two objects concerning the Wiener sausage among Poissonian obstacles. The first is the asymptotics for the replica overlap, which is the intersection of two independent Wiener sausages. We show that it is asymptotically equal to their union. This result confirms that the localizing effect of the media is so strong as to completely determine the motional range of particles. The second i...

The aim of the study was to determine how different ripening processes (traditional vs. industrial) influenced the proteolysis in traditional Serbian dry-fermented sausage Petrovská klobása. The obtained results indicated more intensive pH decline (0.7 units after 9 days) in industrially ripened products (I), what had a positive impact on drying process and proteolytic changes in these samples....

We continue the investigation of massive integrable models by means of the bootstrap fusion procedure, started in our previous work on O(3) nonlinear sigma model. Using the analogy with SU(2) Thirring model and the O(3) nonlinear sigma model we prove a similar relation between sine-Gordon theory and a one-parameter deformation of the O(3) sigma model, the sausage model. This allows us to write ...

UNLABELLED This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; CONTROL Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: CONTROL + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH...

The aim of this study was to investigate the possibility computer vision system (CVS) application in fat content estimation for different types fermented sausages. Four local sausages with contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained CVS-estimated content were compared results traditional chemical analysis. Relative errors of estimation ...

background: natural antioxidants with plant origin are incorporated to foods in the forms of essential oils or extracts. they can retard lipid oxidation and control spoilage bacteria in foodstuffs (e.g. meat products). objective: this work was aimed to evaluate the effect of nitrite partial replacement with mentha piperita essential oil (mpeo) on oxidative, microbial and sensory properties of c...