Cargando…

Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage

In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. Al...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ameer, Ammara, Seleshe, Semeneh, Kang, Suk Nam
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2022
Materias:	Original
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9585401/ https://www.ncbi.nlm.nih.gov/pubmed/36313059 http://dx.doi.org/10.3746/pnf.2022.27.3.323

Ejemplares similares

Effect of Modified Atmosphere Packaging Varying in CO(2) and N(2) Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage
por: Ameer, Ammara, et al.
Publicado: (2022)

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening
por: Seleshe, Semeneh, et al.
Publicado: (2021)

Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage
por: Seleshe, Semeneh, et al.
Publicado: (2021)

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages
por: Ameer, Ammara, et al.
Publicado: (2021)

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period
por: Seleshe, Semeneh, et al.
Publicado: (2021)

Exploration of the Antioxidant Chemical Constituents and Antioxidant Performance of Various Solvent Extracts of Eighteen Plants
por: Seleshe, Semeneh, et al.
Publicado: (2022)

The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage
por: Kurt, Şükrü
Publicado: (2016)

Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life
por: Song, Xiao‐yan, et al.
Publicado: (2020)

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

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
por: Song, Dong-Heon, et al.
Publicado: (2017)

In Vitro Antimicrobial Activity of Different Solvent Extracts from Moringa stenopetala Leaves
por: Seleshe, Semeneh, et al.
Publicado: (2019)

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
por: Zhou, Hengyue, et al.
Publicado: (2020)

Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
por: Kim, Seonjin, et al.
Publicado: (2019)

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
por: Coton, Monika, et al.
Publicado: (2021)

Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
por: Seo, Hyun-Woo, et al.
Publicado: (2015)

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage
por: Sung, Jung-Min, et al.
Publicado: (2015)

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
por: Kim, Geon Ho, et al.
Publicado: (2021)

Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
por: Siddi, Giuliana, et al.
Publicado: (2023)

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

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
por: Meloni, Domenico
Publicado: (2015)

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
por: Lešić, Tina, et al.
Publicado: (2020)

Development of Healthier and Functional Dry Fermented Sausages: Present and Future
por: Sirini, Noelí, et al.
Publicado: (2022)

The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage
por: Aminzare, Majid, et al.
Publicado: (2015)

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
por: Kim, Geon Ho, et al.
Publicado: (2021)

Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
por: Seong, Pil-Nam, et al.
Publicado: (2017)

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device
por: González-Mohino, Alberto, et al.
Publicado: (2020)

Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
por: Pennisi, Luca, et al.
Publicado: (2020)

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
por: Álvarez, Micaela, et al.
Publicado: (2020)

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
por: Lešić, Tina, et al.
Publicado: (2021)

Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
por: Álvarez, Micaela, et al.
Publicado: (2023)

Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage
por: Hwang, Ko-Eun, et al.
Publicado: (2014)

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
por: Ham, Hyoung-Joo, et al.
Publicado: (2016)

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
por: Xiao, Qing, et al.
Publicado: (2021)

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods
por: Jeong, Chang-Hwan, et al.
Publicado: (2022)

Kinetic Behavior of Salmonella on Low NaNO(2) Sausages during Aerobic and Vacuum Storage
por: Ha, Jimyeong, et al.
Publicado: (2016)

Meat Consumption Culture in Ethiopia
por: Seleshe, Semeneh, et al.
Publicado: (2014)

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
por: Vargas-Ramella, Márcio, et al.
Publicado: (2020)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages
por: Mikami, Nana, et al.
Publicado: (2020)

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage
por: Uşan, Eyüp, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_hrbag50c03e7phnr5lfqe38p0v