Ventricina del Vastese is a traditional dry fermented sausage from Central Italy not yet characterized for the occurrence, identity and safety of coagulase-negative staphylococci (CNS), bacterial group technologically important this kind product. Therefore, in study, 98 CNS isolates four manufacturers were differentiated using repetitive element palindromic PCR (Rep-PCR) identified 16S rRNA gen...

OBJECTIVE This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60%...

Wax deposition phenomenon changes the rheological behavior of waxy crude oil completely. In the current work, the rheological time-dependent and time-independent behaviors of waxy crude oil samples are studied and flow curve and compliance function are measured for the oil samples with various wax contents at different temperatures. A decrease in temperature and an increase in wax content lead ...

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 ...

BACKGROUND AND OBJECTIVES Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well as being the preferred food choice of the consumer. DESIGN AND MEASURES 16 sausage varieties with...

A family outbreak of methaemoglobinaemia following ingestion of sausages made using 'saltpetre' is reported. Saltpetre is a generic term for several potassium and sodium based compounds. On this occasion imprecise ordering led to the use of sodium nitrite rather than the usual potassium nitrate, with extremely serious consequences.

The objective of this study was to investigate the effect using orange albedo (OA) on quality attributes low fat beef burger. analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well sensory evaluation burger prepared with introduction OA a concentration 5% partial replacer were also studied. Microbiological frozen minced meat semi-finished products (...