نتایج جستجو برای: fish sausage
تعداد نتایج: 105921 فیلتر نتایج به سال:
In this paper we prove that the centered three-dimensional Wiener sausage can be strongly approximated by a one-dimensional Brownian motion running at a suitable time clock. The strong approximation gives all possible laws of iterated logarithm as well as the convergence in law in terms of process for the normalized Wiener sausage. The proof relies on Le Gall [10]’s fine L-norm estimates betwee...
Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. Mater...
The high cost of feed grains has led swine producers to seek alternative feedstuffs, such as distillers dried grains with solubles (DDGS). However, little is known about the effects of high levels of DDGS in swine diets on pork quality. The objective of this study was to evaluate belly processing and bacon, sausage, and loin quality of pigs fed high levels of DDGS. Sixty pigs averaging 34 kg BW...
Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat...
because of inhibitory effect, selected probiotic lactobacilli may be used as biological preservative, so, the aim of this study was to present some data on lactobacillus as probiotic bacteria. lactic acid bacteria were isolated from sausage. each isolate of lactobacillus species was identified by biochemical tests and comparing their sugar fermentation pattern. antibacterial activities were don...
This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...
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