There is no accurate data on sodium intake from meat products in Croatia, nor any research on reducing salt in the Croatian autochthonous meat products has been published. Therefore, the aim of this research was to investigate acceptability of the Homemade Slavonian Sausage, traditional dry-fermented sausages, with reduced salt content as well as effects of reducing levels of NaCl in some senso...

background and objectives: the use of bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of lactobacillus and bifidobacterium during processing and storage of foods. this work is an attempt to investigate the influence of common ...

Emulsions have been stabilized by carbon nanotube-silica nanohybrids. The as-prepared nanotube-silica particles generate water-in-oil (w/o) emulsions, regardless of the water/oil volume ratio used. The emulsion volume fraction was much higher than that obtained with nanotubes only, and it was found to increase with water/oil ratio due to an increasing amount of water retained in the emulsion dr...

there are numerous problems for using essential oil due to its low solubility in water, high vapor pressure and chemical and physical instability. use of nano-emulsions is a good idea for decreasing side effect of the essential oils and enhance their efficiency as well as delivery to hot spot. in addition, nano-emulsion system make smaller size particles and increase stability and shelf-life of...

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during th...

This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physico-chemical properties of pork sausage patties. Three independent replications of pork sausage patties were manufactured to compare five treatments: full sodium, reduced sodium, modified ...

Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. OBJECTIVES: This study aimed to use a species-specific PCR assay for the detection of mislabeling in...