Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage)

2019 ◽  
Vol 91 (1) ◽  
Author(s):  
Nuttawadee Hongthong ◽  
Wanwisa Chumngoen ◽  
Fa‐Jui Tan
Keyword(s):  
Lactobacillus Plantarum ◽  
Sensory Characteristics ◽  
Pork Sausage ◽  
Sucrose Level

Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage

1983 ◽  
Vol 48 (1) ◽  
pp. 146-149 ◽  
Author(s):  
J. O. REAGAN ◽  
F. H. LIOU ◽  
A. E. REYNOLDS ◽  
J. A. CARPENTER
Keyword(s):  
Sensory Characteristics ◽  
Pork Sausage ◽  
Processing Variables

scholarly journals Isolation and characterization of Lactobacillus plantarum BLS29 as a potential probiotic starter culture for pork sausage production

2015 ◽  
Vol 9 (32) ◽  
pp. 1887-1895 ◽  
Author(s):  
Senter Luciana ◽  
Queiroz Pereira Jamile ◽  
Alano Vieira Manoela ◽  
Maria Zandonai Michielin Eliane ◽  
Cesar Tondo Eduardo
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Pork Sausage ◽  
Isolation And Characterization

scholarly journals Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage

2014 ◽  
Vol 6 (5) ◽  
pp. 660-667 ◽  
Author(s):  
Cunliu Zhou ◽  
Jun Li ◽  
Shengjiang Tan ◽  
Gaojun Sun
Keyword(s):  
Sensory Characteristics ◽  
Pork Sausage

scholarly journals Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

2015 ◽  
Vol 4 (3) ◽  
pp. 355-363 ◽  
Author(s):  
Katelyn A. Jones‐Hamlow ◽  
Marcos A. Tavárez ◽  
Aubrey L. Schroeder ◽  
Anna C. Dilger
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Pork Sausage

Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water

1990 ◽  
Vol 55 (3) ◽  
pp. 625-628 ◽  
Author(s):  
P. O. AHMED ◽  
M. F. MILLER ◽  
C. E. LYON ◽  
H. M. VAUGHTERS ◽  
J. O. REAGAN
Keyword(s):  
Sensory Characteristics ◽  
Low Fat ◽  
Pork Sausage ◽  
Added Water

scholarly journals PENGGUNAAN ENZIM RENNET DAN BAKTERI Lactobacillus plantarum YN 1.3 TERHADAP SIFAT SENSORIS KEJU

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 286 ◽  
Author(s):  
Truly M. Hutagalung ◽  
A. Yelnetty ◽  
M. Tamasoleng ◽  
J.H.W. Ponto
Keyword(s):  
Data Analysis ◽  
Lactobacillus Plantarum ◽  
Sensory Characteristics ◽  
Hedonic Method ◽  
Randomized Design ◽  
Completely Randomized Design

THE UTILIZING OF RENNET ENZYMES and Lactobacillus plantarum YN 1.3 BACTERIA ON SENSORY CHARACTERISTICS OF CHEESE. This research aims to determine the utilizing of rennet enzymes and Lactobacillus plantarum YN 1.3 bacteria on sensory characteristics of cheese. This experiment using  a completely randomized design (CRD) with treatments level of rennet enzymes 10%, 8%, 6%, 4%, 2% and Lactobacillus plantarum YN 1.3 bacteria on 0%, 2%, 4%, 6%, 8% levels, which is each treatment repeated as much as 40 of replications (panelists) with hedonic method used. The result showed that the utilizing of rennet enzyme and Lactobacillus plantarum YN 1.3 bacteria gives highly signifant different effects (P<0,01) on cheese color, aroma, texture and  flavor. Based on the results of data analysis and discussions, can be concluded that cheese with rennet enzyme 2% and Lactobacillus plantarum YN 1.3 bacteria 8%, is the best performs and most preferred to panelists.Key words: Cheese, Rennet Enzyme, Lactobacillus plantarum YN 1.3.

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