Dry Sausage
Mostrando 1-12 de 28 artigos, teses e dissertações.
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1. Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal
The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were
Revista Brasileira de Ciência Avícola. Publicado em: 2011-03
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2. DEVELOPMENT OF HAMBURG-TYPE DRY FERMENTED SAUSAGE WITH PARTIAL REDUCTION OF SODIUM CONTENT / FABRICAÇÃO DE SALAME TIPO HAMBURGUÊS COM SUBSTITUIÇÃO PARCIAL DE SÓDIO
The excessive intake of sodium is related to hypertension and consequently to an increased risk of cardiovascular diseases. The consumption of sodium exceeds the nutritional recommendations in most industrialized countries. Sodium chloride is the main source of sodium in the diet. In developed countries, meat products are one of the major sources of sodium i
Publicado em: 2009
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3. Efeito da extrusão termoplástica nas características físico-químicas e nutricionais do rúmen bovino e sua aplicação na alimentação humana / Thermoplastic extrusion effects on physical-chemical and nutritional properties of bovine rumen and its application in human feed.
Introduction. Bovine rumen is a slaughterhouse by-product rejected by sensorial and cultural reasons. Nevertheless, it is a great proteic source and its utilization in human feed is necessary. Objective. Development of a product made with bovine rumen, analyzing its physical-chemical and nutritive characteristics and its use in human feed. Methodology. Bovin
Publicado em: 2008
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4. NATIVE STAPHYLOCOCCUS XYLOSUS AND LACTOCOCCUS LACTIS SSP LACTIS USED IN THE ELABORATION FERMENTED ITALIAN SAUSAGE / STAPHYLOCOCCUS XYLOSUS E LACTOCOCCUS LACTIS SSP LACTIS NATIVOS UTILIZADOS NA ELABORAÇÃO DE SALAME TIPO ITALIANO
The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first experiment strains of Staphylococcus xylosus isolated from colonial sausages, were characterized and after identified for the Kit Api Staph (Bi
Publicado em: 2008
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5. Volatile composition and flavour of Italian types dry fermented sausage produced in Brazil / Composição de volateis e earoma de salames nacionais tipos Italiano e Milano
Dry-fermented sausages are meaty products resulting from fermentation and dehydration/ripening processes. They are produced and consumed worldwide because of their typical sensory characteristics mainly in relation to the aroma and flavor. In Brazil this product has reached successive record sales in the internal market, with a total sale of R$ 265 million d
Publicado em: 2008
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6. CULTURA STARTER PRODUZIDA EM MEIO DE CULTURA DE PLASMA SUÍNO E ANTIOXIDANTE NATURAL NA ELABORAÇÃO DO SALAME / STARTER CULTURE PRODUCED IN PORK PLASMA CULTURE MEDIUM AND NATURAL ANTIOXIDANT IN THE DRY FERMENTED SAUSAGE ELABORATION
This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela (Achyrocline satureioides) in the security and quality of dry fermented sausages. In the first experiment, the microorganism Lactobacillus
Publicado em: 2007
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7. HISTAMINA E TIRAMINA EM EMBUTIDOS CÁRNEOS / HISTAMINE AND TYRAMINE IN MEAT SAUSAGES
O consumo de alimentos fermentados tem sido relacionado com surtos de intoxicações alimentares e as aminas biogênicas são associadas ao consumo destes produtos. Os objetivos foram avaliar o potencial de formação de aminas em salame tipo Italiano, adicionado ou não, de cultura starter e fibra; determinar a formação de aminas no salame cozido, adicion
Publicado em: 2006
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8. Use of starter cultures (Staphylococcus xylosus, Lactobacillus plantarum and Staphylococcus carnous) and the influences in the final aroma profile of dry fermented products made with turkey meat. / Influencia dos microorganismos Staphilococcus xylosus, Lactobacillus plantarum e Staphylococcus carnosus no perfil aromatico de salames de peru.
In recent years a stable growth of poultry meat production including turkey meat has been observed in the world. The market demand for new poultry meat products dictate the opportunity of developing raw fermented products from turkey meat. Brazilian consumers have a great interest about dry fermented sausage products (salami) and considering the global healt
Publicado em: 2005
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9. INFLUÊNCIA DA UTILIZAÇÃO DO EXTRATO HIDROALCOÓLICO DE PRÓPOLIS SOBRE O DESENVOLVIMENTO DE FUNGOS E CARACTERÍSTICAS FÍSICOQUÍMICAS E SENSORIAIS DO SALAME TIPO ITALIANO. / Influence of the use hydroalcoholyc extract of propolis on the development of moulds on physic-chemical and sensorial properties of Italian dry sausage
The objective of the present work evaluate the efficiency of the hydro alcoholic extract of propolis in different concentrations in the control from the development of moulds in the Italian dry cured sausage surface, as well as to its influence about the parameters physic-chemical and sensory. The solution of propolis was diluted in four different concentrat
Publicado em: 2004
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10. "Effect of the addition of cultures over the microbial profile and the survival of Staphylococcus aureus in Italian salami" / Efeito da adição de culturas sobre as características microbiológicas e a capacidade de sobrevivência de Staphylococcus aureus em salame tipo italiano
The use of starter cultures has the purpose of providing sufficient microbial numbers to ensure numerical dominance over the natural contaminating flora. The objective of this study was to evaluate the influence of starter cultures composed of different combinations of microorganisms and of a non starter bacteriocin producing lactic acid bacteria (Lactobacil
Publicado em: 2002
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11. Desenvolvimento de um embutido fermentado de carne de peru pelo metodo do desdobramento da função qualidade (QFD - Quality Function Deployment)
Recent years have seen a great deal of interest in reduced fat products in a wide variety of meat products. The diet / healthy trend among consumers has fueled demand for products in this category. Processed meats manufactures have had a variety of experiences in this are a, mainly related with low fat or caloric content. The introduction of reduced fat / ca
Publicado em: 1999
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12. Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage.
Different amounts of enterotoxin A-, B-, and C1-producing staphylococci were added to dry sausage prepared by normal processes, either alone or in conjunction with a starter culture (micrococci and lactobacilli). The sausage was examined after 0, 3, 7, 14, and 30 days for staphylococci, micrococci, and lactobacilli, and measurements were made of water activi