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...

In a market economy, it is especially important to produce and provide the population with competitive, high-quality, safe food products. Quite common meat products in diet of every person are from boiled sausage group, including sausages. It known that spelt flour contains large amount protein – 17.4%, total content dietary fiber 14.3%, richer vitamin mineral composition. Due its valuable chem...

ABSTRACT: Sausages are highly susceptible to microbial spoilage. Lactic acid bacteria (LAB) is the main group of spoilage in vacuum packed cooked sausages. To control growth natural antimicrobials have been used as food preservatives. The aim this study was identify strains lactic isolated from spoiled commercial Calabresa sausages and use them an vitro challenge with antimicrobials, nisin (NI)...

a gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. the selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their mrl is issued by “the institute of standards of iran” and propoxur whic...

Skinless precooked, uncured sausage links with and without potassium sorbate (0.1% wt/wt) were inoculated with salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum and held at 27 C to represent temperature abuse of the product. Total counts of uninoculated product showed that the normal spoilage flora was delayed 1 day when sorbate was present. Growth of salmon...

The aims of this study were to verify the presence of Toxoplasma gondii cysts in fresh pork sausage and the presence of antibodies against T. gondii in serum of workers from factories with Municipal Inspection Service, in Londrina, PR, Brazil. 149 samples of sausage were collected from eight factories and blood samples from 47 workers. We also took information about the practices that were adop...

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture conte...

Context. Flaring coronal loops are often observed in microwave and sometimes in soft X-rays, as extended structures of variable cross-section or width. The quasi-periodic pulsations associated with flaring coronal loops have been interpreted in terms of standing, fast sausage magnetoacoustic modes and suggested for the diagnostics of the magnetic field outside the oscillating loop. Aims. We inv...