The utilisation of grapeseed oil in improving the quality of dry fermented sausages

2014 ◽  
Vol 49 (11) ◽  
pp. 2356-2363 ◽  
Author(s):  
Slaviša Stajić ◽  
Dušan Živković ◽  
Vladimir Tomović ◽  
Viktor Nedović ◽  
Marija Perunović ◽  
...  
Keyword(s):  
Grapeseed Oil ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Meat Science ◽  
2009 ◽  
Vol 83 (2) ◽  
pp. 320-327 ◽  
Author(s):  
M.C. Cabeza ◽  
L. de la Hoz ◽  
R. Velasco ◽  
M.I. Cambero ◽  
J.A. Ordóñez
Keyword(s):  
Beam Radiation ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

Meat Science ◽  
2001 ◽  
Vol 59 (1) ◽  
pp. 97-107 ◽  
Author(s):  
José M Bruna ◽  
Eva M Hierro ◽  
Lorenzo de la Hoz ◽  
Donald S Mottram ◽  
Manuela Fernández ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Volatile Composition ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Penicillium Aurantiogriseum

scholarly journals Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Food Control ◽  
2015 ◽  
Vol 56 ◽  
pp. 119-127 ◽  
Author(s):  
Marta Laranjo ◽  
Ana Cristina Agulheiro-Santos ◽  
Maria Eduarda Potes ◽  
Maria João Cabrita ◽  
Raquel Garcia ◽  
...  
Keyword(s):  
Salt Content ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages

2016 ◽  
Vol 81 (9) ◽  
pp. C2175-C2182 ◽  
Author(s):  
Viktorija Eisinaite ◽  
Rimante Vinauskiene ◽  
Pranas Viskelis ◽  
Daiva Leskauskaite
Keyword(s):  
Technological Process ◽  
Vegetable Products ◽  
Fermented Sausages ◽  
Freeze Dried ◽  
Dry Fermented Sausages

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

Food Control ◽  
2012 ◽  
Vol 24 (1-2) ◽  
pp. 191-198 ◽  
Author(s):  
Rocío Casquete ◽  
María J. Benito ◽  
Alberto Martín ◽  
Santiago Ruiz-Moyano ◽  
Emilio Aranda ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Caraway (Carum carvi L. ) essential oil improves quality of dry‐fermented sausages produced with different levels of sodium nitrite

2021 ◽  
Author(s):  
Vladimir Tomović ◽  
Branislav Šojić ◽  
Jovo Savanović ◽  
Sunčica Kocić‐Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sodium Nitrite ◽  
Carum Carvi ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Different Levels

scholarly journals Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

2018 ◽  
Vol 68 (4) ◽  
pp. 367-375 ◽  
Author(s):  
Slaviša Stajić ◽  
Nikola Stanišić ◽  
Steva Lević ◽  
Vladimir Tomović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Flaxseed Oil ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Dry Fermented Sausages
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