Cargando…

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing

SIMPLE SUMMARY: Yeasts are microorganisms presented naturally in meat products microbiota, which carry out an essential role in the maturation process of fermented sausages. The maturation of this type of product could be better controlled by the addition of a starter culture or a mix of strains tha...

Descripción completa

Detalles Bibliográficos
Autores principales:	García-Béjar, Beatriz, Sánchez-Carabias, Daniel, Alarcon, Marina, Arévalo-Villena, María, Briones, Ana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764235/ https://www.ncbi.nlm.nih.gov/pubmed/33316989 http://dx.doi.org/10.3390/ani10122340

Ejemplares similares

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
por: Nediani, Miriam T., et al.
Publicado: (2017)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma
por: Fernández-Pacheco, Pilar, et al.
Publicado: (2021)

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”
por: Ozturk, Ismet, et al.
Publicado: (2021)

Sausage and ready-to-serve meats.
por: American Meat Institute. Committee on Textbooks
Publicado: (1953)

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
por: Zagorec, Monique, et al.
Publicado: (2017)

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats
por: Rossi, Franca, et al.
Publicado: (2023)

The Development of Aromas in Ruminant Meat
por: Resconi, Virginia C., et al.
Publicado: (2013)

The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages
por: Kos, Ivica, et al.
Publicado: (2019)

Relevance of cold chain for meat products focusing on pork meat
por: Hernández-Magos, Ilse Patricia, et al.
Publicado: (2022)

Autochthonous fungi are central components in microbial community structure in raw fermented sausages
por: Zwirzitz, Benjamin, et al.
Publicado: (2021)

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
por: Karsloğlu, Betül, et al.
Publicado: (2014)

Study of the bioremediatory capacity of wild yeasts
por: García-Béjar, Beatriz, et al.
Publicado: (2020)

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
por: Baek, Ki Ho, et al.
Publicado: (2016)

Studies on the quality of duck meat sausages during refrigeration
por: Naveen, Z., et al.
Publicado: (2016)

Nutritional composition of substitutes for meats and sausages on the German market
por: Gréa, C, et al.
Publicado: (2022)

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition
por: Kononiuk, Anna D., et al.
Publicado: (2020)

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
por: Ju, Min-Gu, et al.
Publicado: (2016)

The footprint of dioxins in globally traded pork meat
por: Chen, Kaijie, et al.
Publicado: (2021)

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts
por: Tofalo, Rosanna, et al.
Publicado: (2016)

Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat
por: Kajiya, Katsuko, et al.
Publicado: (2023)

Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany
por: Gréa, Corinna, et al.
Publicado: (2023)

Application of histological method for detection of unauthorized tissues in meat sausage
por: Moghtaderi, Arezo, et al.
Publicado: (2019)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening
por: Song, Eun-Yeong, et al.
Publicado: (2014)

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage
por: Patarata, Luis, et al.
Publicado: (2020)

The jungle and the aroma of meats: an ecological theme in Hindu medicine
por: Perlin, Frank
Publicado: (1990)

Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage
por: Flock, Genevieve, et al.
Publicado: (2022)

Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat
por: Liu, Haodong, et al.
Publicado: (2023)

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
por: Dias, Igor, et al.
Publicado: (2020)

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model
por: Komora, Norton, et al.
Publicado: (2023)

Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography–Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS
por: Tzanani, Nitzan, et al.
Publicado: (2023)

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
por: García-López, J. David, et al.
Publicado: (2023)

Meat quality characteristics of pork bellies in relation to fat level
por: Hoa, Van-Ba, et al.
Publicado: (2021)

Quality Multiverse of Beef and Pork Meat in a Single Score
por: Rajic, Sara, et al.
Publicado: (2022)

Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
por: Çiçek, Ümran, et al.
Publicado: (2018)

Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection
por: Ciliberti, Maria Giovanna, et al.
Publicado: (2021)

Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception
por: Branciari, Raffaella, et al.
Publicado: (2022)

Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
por: Lahiri, Dibyajit, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_tam5hkeulgs8kc8p1694cjuptb