Cargando…

Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages

The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a five-strain cocktail of S. enterica serovars at 7-l...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lau, Alex Tsun Yin, Arvaj, Laura, Strange, Philip, Goodwin, Madison, Barbut, Shai, Balamurugan, S.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449075/ https://www.ncbi.nlm.nih.gov/pubmed/34568838 http://dx.doi.org/10.1016/j.crfs.2021.09.001

Ejemplares similares

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage
por: Yang, Le, et al.
Publicado: (2023)

Physicochemical and sensory characteristics of fermented sheepmeat sausage
por: Lu, Yanjun, et al.
Publicado: (2014)

Transcriptional profiling of Salmonella enterica serovar Enteritidis exposed to ethanolic extract of organic cranberry pomace
por: Das, Quail, et al.
Publicado: (2019)

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
por: Kim, Young Joo, et al.
Publicado: (2014)

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
por: Skwarek, Patrycja, et al.
Publicado: (2022)

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace
por: Jagelaviciute, Jolita, et al.
Publicado: (2022)

Antioxidative and Cytoprotective Efficacy of Ethanolic Extracted Cranberry Pomace against Salmonella Enteritidis Infection in Chicken Liver Cells
por: Ahmed, Nada, et al.
Publicado: (2023)

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities
por: Piras, Francesca, et al.
Publicado: (2019)

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

Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics
por: Siachou, Christina, et al.
Publicado: (2023)

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy
por: Mutz, Yhan S., et al.
Publicado: (2020)

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production
por: Varnaitė, Laurita, et al.
Publicado: (2022)

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings
por: Yang, Xiaoyin, et al.
Publicado: (2021)

Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening
por: Zhang, Ying, et al.
Publicado: (2021)

Research Note: Effects of supplementing cranberry and blueberry pomaces on meat quality and antioxidative capacity in broilers
por: Xu, Qi, et al.
Publicado: (2020)

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
por: Jung, Ji-Taek, et al.
Publicado: (2018)

Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage
por: Gu, Yue, et al.
Publicado: (2023)

Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami
por: Tirloni, Erica, et al.
Publicado: (2019)

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
por: Karwowska, Małgorzata, et al.
Publicado: (2017)

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage
por: Yadav, Sanjay, et al.
Publicado: (2018)

Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture
por: Utama, Dicky Tri, et al.
Publicado: (2018)

Alginate/Pectin Film Containing Extracts Isolated from Cranberry Pomace and Grape Seeds for the Preservation of Herring
por: Urbonavičiūtė, Gabrielė, et al.
Publicado: (2023)

Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
por: Ryu, Kyeong Seon, et al.
Publicado: (2014)

Cranberry Pomace Extract Exerts Antiviral Activity against Zika and Dengue Virus at Safe Doses for Adult Zebrafish
por: Tamkutė, Laura, et al.
Publicado: (2022)

Low-Fat and High-Quality Fermented Sausages
por: Tremonte, Patrizio, et al.
Publicado: (2020)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua
por: Lopez, Constanza Maria, et al.
Publicado: (2021)

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
por: Lee, Jeong-Ah, et al.
Publicado: (2021)

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
por: Sriphochanart, Wiramsri, et al.
Publicado: (2018)

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Effect of collagen casing on the quality characteristics of fermented sausage
por: Yan, Xinlei, et al.
Publicado: (2022)

Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
por: Qiu, Zhuang Zhuang, et al.
Publicado: (2020)

Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds
por: Mildner-Szkudlarz, Sylwia, et al.
Publicado: (2016)

Organic cranberry pomace and its ethanolic extractives as feed supplement in broiler: impacts on serum Ig titers, liver and bursal immunity
por: Das, Quail, et al.
Publicado: (2020)

Cranberries
Publicado: (1870)

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
por: Martău, Gheorghe Adrian, et al.
Publicado: (2021)

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour
por: Cruz-López, Salvador O., et al.
Publicado: (2022)

Examination of the Use of Bacteriophage as an Additive and Determining Its Best Application Method to Control Listeria monocytogenes in a Cooked-Meat Model System
por: Ahmadi, Hanie, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_vk34k0ghn927joiqnjtg92s6ig