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Thematische Bibliographien / Pork sausage / Dissertationen

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Dissertationen zum Thema „Pork sausage“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the poten

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Somkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the poten

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Conceição, José Manuel Monteiro Cunha Almeida. "Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5333.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>Fresh sausage is considered a meat preparation, recognized as a vehicle for Salmonella and constitutes a danger to public health. The research of this pathogen is required by European Regulation (EC) 1441/2007, and its absence in 10g of the product is considered satisfactory. The regulation stated, also sets a criterion of hygiene based on the level of Escherichia coli, considered the best indicator of fecal contamination. In the first part of this study was made a summary of sanitary and hygiene features of fresh sausage

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Murmann, Lisandra. "Avaliação de risco de infecção por Salmonella sp. em consumidores de lingüiça frescal de carne suína em Porto Alegre, RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2008. http://hdl.handle.net/10183/12927.

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O isolamento de Salmonella enterica em suínos abatidos tem sido reportado no sul do Brasil, o que torna a carne suína uma fonte potencial de contaminação para os consumidores. Nesse contexto, o trabalho propôs estimar o risco da ocorrência de infecção alimentar pelo consumo de lingüiça frescal suína, através da análise de dados de prevalência, quantificação, cinética de crescimento e destruição e de surtos alimentares que envolveram Salmonella no Rio Grande do Sul. Das 336 amostras de lingüiça frescal de carne suína adquiridas no comércio, 24,4% apresentaram Salmonella sp. com contagens varian

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Collins, Ashley. "Quality attributes during 160 days refrigerated shelf life of a smoked, fully cooked sausage formulated with a nitrite containing pork preblend." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20554.

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Master of Science<br>Food Science Institute<br>Elizabeth A. Boyle<br>Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; ho

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Lobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.

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Master of Science<br>Department of Food Science<br>Elizabeth A. E. Boyle<br>To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no inter

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Ruengwilysup, Chaowaree. "Controlling Salmonella typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in Nham, a Thai style fermented pork sausage, by lactic acid bacteria /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Figueiró, Lorane Sarmento. "Influência da redução do teor de nitrito de sódio na estabilidade oxidativa e avaliação microbiológica de linguiça suína frescal." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5764.

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Made available in DSpace on 2016-12-23T13:50:03Z (GMT). No. of bitstreams: 1 Lorane Sarmento Figueiro.pdf: 1008536 bytes, checksum: ea7d93996858940057e5edc1322e921c (MD5) Previous issue date: 2013-08-28<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The processing of cured meat products involves some chemical preservatives such as sodium nitrite aiming to preserve, modify sensory traits and diversify production. Addition of nitrite has been associated with a negative image as regards the health of consumers due to the formation of nitrosamine, which has led the food indust

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Kruger, Monika Francisca. "Controle de Listeria monocytogenes em lingüiça frescal refrigerada através do uso de óleo essencial de orégano e nisina." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13092006-110306/.

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Listeria monocytogenes é conhecida como um importante patógeno causador de doenças transmitidas por alimentos na última década. Apesar do número de casos por ano ser relativamente baixo, a infecção pode ser grave, com mortalidades acima de 30%. Pesquisas realizadas no Brasil relataram uma incidência de 32% em amostras de produtos cárneos, e o microrganismo foi encontrado em 80% das amostras lingüiças frescal de carne suína. Apesar dos recentes avanços nas tecnologias de controle de patógenos em alimentos, os consumidores têm procurado alimentos \"naturais\", isto é, submetidos a tratamentos me

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Scapin, Gabrielle. "AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE E ANTIMICROBIANA DO EXTRATO DE SEMENTE DE CHIA E SUA APLICAÇÃO EM LINGUIÇA FRESCAL." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5753.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The present study had as object verify the antioxidant activity of chia seed extracts (Sálvia hispânica) and its antioxidant effect in pork sausage. First of all, it was held the chemical composition of the chia seed. It presented high dietary fiber content, protein and lipids and low moisture content. After that, it was elaborated hydroethanolic extracts by stirring, using different ethanol concentrations and temperatures. In the extracts obtained were performed analyzes to measure total phenolic compounds, total flavonoids and an

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Spricigo, Denis Augusto. "Isolamento, quantificação e perfil de resistência de sorovares de Salmonella isolados de lingüiça frescal suína em Lages/SC." Universidade do Estado de Santa Catarina, 2007. http://tede.udesc.br/handle/handle/885.

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Made available in DSpace on 2016-12-08T16:24:14Z (GMT). No. of bitstreams: 1 PGCV07MA019.pdf: 374475 bytes, checksum: 5b7cf7f2d6a9a5ca65d84dd86e71af73 (MD5) Previous issue date: 2007-02-05<br>Salmonella is one of the main causes of food poisoning. In the last years, the main focus has been on meat and swine products both because of public health concerns and also because of its commercialization/exportation. Two studies were conducted in order to: 1) verify the prevalence of Salmonella serovars in fresh pork sausages commercialized in Lages, Santa Catarina and analyze its level of contaminat

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Stefanello, Flávia Santi. "AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE DE COGUMELO DO SOL (Agaricus blazei Murril) E SUA APLICAÇÃO EM LINGUIÇA." Universidade Federal de Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/5731.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and temperatures, making the characterization of the total phenolics composition and antioxidant activity in vitro. After the extracts obtained at 70 ° C for 60 minutes at concentrations of 0%, 0.5%, 1.0% and 2.0% and also the sun mushroom powder, at concentrations of 0% , 1.0%, 2.0% and 4.0% were applied to pork sausage.

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Campagnol, Paulo Cezar Bastianello. "CULTURA STARTER PRODUZIDA EM MEIO DE CULTURA DE PLASMA SUÍNO E ANTIOXIDANTE NATURAL NA ELABORAÇÃO DO SALAME." Universidade Federal de Santa Maria, 2007. http://repositorio.ufsm.br/handle/1/5736.

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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 plantarum was fermented with control of pH, during 36 hours, under continuous agitation of 100 rpm, at a temperature of 37 (± 0.1ºC). After entering in the stationary phase the culture was lyophilizated and applied in dry fermented sausage

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Silva, Flavia da Silveira e. "Uma perspectiva no consumo de produtos clean label a partir do desenvolvimento de uma linguiça frescal suína orgânica com óleo essencial de alecrim." Universidade do Vale do Rio dos Sinos, 2014. http://www.repositorio.jesuita.org.br/handle/UNISINOS/4320.

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Submitted by Maicon Juliano Schmidt (maicons) on 2015-07-08T14:47:54Z No. of bitstreams: 1 Flavia da Silveira e Silva.pdf: 1863286 bytes, checksum: e3e86c20d4fb6671ec643a466da27f0f (MD5)<br>Made available in DSpace on 2015-07-08T14:47:54Z (GMT). No. of bitstreams: 1 Flavia da Silveira e Silva.pdf: 1863286 bytes, checksum: e3e86c20d4fb6671ec643a466da27f0f (MD5) Previous issue date: 2014-07-30<br>Nenhuma<br>A elevada ingestão de aditivos sintéticos em produtos embutidos cárneos tem sido associada ao desenvolvimento de algumas doenças como hipertensão, doenças cardiovasculares e alguns tipo

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Bucharles, Christine. "Influence de la nature des lipides ingeres et de la localisation anatomique des gras de porc sur leur composition : consequences sur leur aptitude a la transformation en saucisson sec." Clermont-Ferrand 2, 1987. http://www.theses.fr/1987CLF21055.

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La composition du tissu adipeux de porc est soumise a l'influence de nombreux facteurs. Nous avons considere particulierement la nature des lipides ingeres. L'effet du facteur nature des lipides ingeres a ete etudie sur des bardieres de deux cent seize porcs de race large white, nourris avec quatre regimes couvrant une large gamme d'insaturation. La composition en constituants essentiels du tissu apparait peu dependante de la nature des lipides ingeres. Par contre, la composition en acides gras de la bardiere et son domaine de fusion, determine par analyse enthalpique differentielle, lui sont

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Cirolini, Andréia. "STAPHYLOCOCCUS XYLOSUS E LACTOCOCCUS LACTIS SSP LACTIS NATIVOS UTILIZADOS NA ELABORAÇÃO DE SALAME TIPO ITALIANO." Universidade Federal de Santa Maria, 2008. http://repositorio.ufsm.br/handle/1/5651.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>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 (Biomérieux). In the second experiment, the microorganism Lactococcus lactis ssp lactis was fermented in pork plasma culture medium and evaluated its efficiency in relation to MR

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Plotkowiak, Margarethe. "Maximising nutritional and flavour qualities of pork sausages." Thesis, Queen's University Belfast, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.579775.

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Both lipid oxidation and the Maillard reaction have been researched extensively. There has been a multitude of books, reviews and publications dealing with the details and products of either reaction. Both are key contributors to the formation of flavour and aromas of cooked foods. However, while many compounds are formed that are desirable, some compounds have been found formed by both reactions which are possibly detrimental to human health. In 2002, it emerged that acrylamide has been found in foods. As acrylamide is a potent toxin, a lot of research has been done in the last years to deter

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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages /." View thesis View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030404.151521/index.html.

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Thesis (M.Sc. (Hons.)) -- University of Western Sydney, 2001.<br>"Presented as a thesis for the partial fulfilment of the degree of Master of Science (Hons) ... School of Science, Food and Horticulture, College of Science, Technology and Environment, the University of Western Sydney ... July 2001" Bibliography : leaves 106-119.

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Comunian, Talita Aline. "Microencapsulação de ácido ascórbico por coacervação complexa e dispositivos microfluídicos: estudo estrutural, estabilidade e aplicação das microcápsulas." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-03122013-162024/.

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Reações de oxidação lipídica são responsáveis pelo desenvolvimento de sabores e odores desagradáveis tornando os alimentos impróprios para consumo, sendo necessário o uso de antioxidantes. O ácido ascórbico (AA) é um antioxidante muito eficaz, que exibe função vitamínica, no entanto é relativamente instável. Com o objetivo de aumentar a estabilidade do AA e, consequentemente, facilitar sua aplicação em produtos alimentícios, os métodos de encapsulação por coacervação complexa e por dispositivos microfluídicos foram testados. Primeiramente foi apresentada a Revisão Bibliográfica no Capítulo 1,

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Junior, Fernando Eustáquio de Matos. "Desenvolvimento, caracterização e aplicação de microcápsulas de ácido ascórbico obtidas por spray chilling." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-11022014-110315/.

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O aumento da conscientização por parte da população em relação ao impacto da alimentação no estado de saúde tem imposto à indústria de alimentos uma série de novos desafios, entre eles a necessidade de desenvolver alimentos com maior apelo de \"saudabilidade\" e que promovam bem-estar físico e mental. Em função das recentes exigências do consumidor, os compostos bioativos, aqueles capazes de otimizar funções fisiológicas atuando na promoção e prevenção da saúde têm sido alvos de inúmeras pesquisas. Incorporar compostos bioativos em alimentos é um difícil tarefa, pois muitos compostos bioativos

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Thomazella, Francisco Marcos Dias [UNESP]. "Matéria prima e ingredientes como fonte de contaminação de linguiças frescais por Salmonella spp." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/108676.

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Made available in DSpace on 2014-08-13T14:50:51Z (GMT). No. of bitstreams: 0 Previous issue date: 2005-02-02Bitstream added on 2014-08-13T18:00:16Z : No. of bitstreams: 1 000763118_20150114.pdf: 153770 bytes, checksum: 8808c1e4fc1d83eb3fc7457e09120fc2 (MD5) Bitstreams deleted on 2015-01-16T10:37:50Z: 000763118_20150114.pdf,Bitstream added on 2015-01-16T10:38:35Z : No. of bitstreams: 1 000763118.pdf: 264466 bytes, checksum: 2836b77555704f1bfedbaf8b5f478d83 (MD5)<br>Analisou-se dentro de uma linha de fabricação de lingüiças frescais mistas, o papel da matéria-prima e de cada ingrediente empre

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Thomazella, Francisco Marcos Dias. "Matéria prima e ingredientes como fonte de contaminação de linguiças frescais por Salmonella spp. /." Botucatu, 2005. http://hdl.handle.net/11449/108676.

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Orientador: José Paes de Almeida Nogueira Pinto<br>Banca: Roberto de Oliveira Roça<br>Banca: Bernadette Dora Gombossy de Melo Franco<br>Resumo: Analisou-se dentro de uma linha de fabricação de lingüiças frescais mistas, o papel da matéria-prima e de cada ingrediente empregado na elaboração do produto, como fonte de contaminação por Salmonella spp. Foram analisadas 19 partidas de lingüiça, sendo que Salmonella spp. foi isolada em 9 delas (47,3%), em pelo menos uma das matérias-primas testadas. Nas 19 amostras de massa antes do embutimento, isolou-se o patógeno em 6 (31,6%) e no produto final pr

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Vasavada, Mihir N. "Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5505.

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This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostatic effects of sodium lactate were dose dependent, wherein 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate, where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally, 1.4% sodium levulina

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Fontana, Aline. "Avaliação da textura apresentada por embutido emulsionado adicionado de isolado protéico úmido de corvina (Micropogonias furnieri)." reponame:Repositório Institucional da FURG, 2007. http://repositorio.furg.br/handle/1/3627.

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Dissertação(mestrado)-Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2007.<br>Submitted by Caroline Silva (krol_bilhar@hotmail.com) on 2012-10-18T22:06:54Z No. of bitstreams: 2 avaliao da textura apresentada por embutido emulsionado adicionado de isolado protico mido de corvina micropogonias furnieri.pdf: 1043240 bytes, checksum: 77c0e13062a9c99439f6b5a4812a0877 (MD5) avaliao da textura apresentada por embutido emulsionado adicionado de isolado protico mido de corvina micropogonias furnieri.pdf: 1043240 byte

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Moraes, Kessiane Silva de. "Recuperação e utilização de proteína da carne de frango por processo de mudança de ph." reponame:Repositório Institucional da FURG, 2009. http://repositorio.furg.br/handle/1/2696.

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Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2009.<br>Submitted by Caroline Silva (krol_bilhar@hotmail.com) on 2012-08-23T21:59:48Z No. of bitstreams: 1 kessi_dissertao final_correes.pdf: 4836287 bytes, checksum: 33776a5ef650befe4f64aff95e010123 (MD5)<br>Approved for entry into archive by Bruna Vieira(bruninha_vieira@ibest.com.br) on 2012-11-06T20:24:31Z (GMT) No. of bitstreams: 1 kessi_dissertao final_correes.pdf: 4836287 bytes, checksum: 33776a5ef650befe4f64aff95e010123 (MD5)<br>Made

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Oliveira, Rodrigo Fortunato de. "Qualidade da carne de peito de frangos de corte in natura e processada acometidas por peito de madeira /." Jaboticabal, 2019. http://hdl.handle.net/11449/191219.

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Orientador: Hirasilva Borba<br>Resumo: O objetivo deste estudo foi avaliar a qualidade física, química da carne e a histomorfometria das fibras musculares de peito amadeirado (PM), e submeter estas ao processo de maturação e produção de hambúrgures e linguiça frescal, com o intuito de obter uma aplicação industrial desta carne. O capítulo 1 aborda considerações gerais e revisão de literatura sobre o tema proposto. No capítulo 2 foram avaliadas as caracteristícas físicas, químicas e histológicas da carne de peito de frangos de corte acometidos pela miopatia PM. No capítulo 3 foram avaliados os

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Silva, Junior Jamil Correia da. "Aproveitamento de subprodutos da indústria de carne suína: caracterização físico-química do queijo de porco." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1654.

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O queijo de porco é um embutido cárneo de origem europeia elaborado a partir de subprodutos do abate suíno. É um produto bastante apreciado no sul do Brasil que está cada vez mais inserido no mercado, todavia ainda não possui regulamentação oficial. Este estudo teve como objetivo apresentar a caracterização físico-química do queijo de porco em uma indústria do oeste catarinense fiscalizada pela Companhia Integrada de Desenvolvimento Agrícola de Santa Catarina e avaliar 10 diferentes marcas buscando a relação entre a composição química e a análise do perfil de textura (TPA). Assim, a composição

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Serafim, Rodolfo Angelo. "Efeito da aplicação de extrato de erva-mate (llex paraguariensis) assistido por ultrassom na estabilidade oxidativa de linguiça suína." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/1908.

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A propriedade antioxidante da erva-mate há tempos é conhecida e estudada como principal razão de muitos dos seus princípios terapêuticos. Seus compostos fenólicos, principais agentes antioxidantes, podem ser aplicados também na indústria para retardar as alterações bioquímicas prejudiciais ao shelf life dos alimentos. Assim, justifica-se este trabalho como uma oportunidade de demonstrar o potencial de extratos de erva-mate aplicados a embutidos cárneos, alimentos que possuem como principal limitante da sua vida de prateleira as oxidações lipídicas. Para obtenção dos extratos foi aplicado um pl

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Toneto, Edsom Roberto Lorenci. "DESENVOLVIMENTO DE EMBUTIDO CURADO FERMENTADO DE CARNE DE EMA (Rhea americana) ASSOCIADA À DE SUÍNO." Universidade Federal de Santa Maria, 2007. http://repositorio.ufsm.br/handle/1/5745.

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The wild fauna represent an option of protein source to Brazil and others countries of Latina America, Europe and Asia. In this context, the greater rhea and others ratites are very valorized in the market, because of the healthy read meat that is introduced what is similar to others sorts of slaughter. This work had the objective to develop and to characterize a cured fermented sausage with rhea meat (Rhea Americana) and the pork meat in the Brazilian market. In the formulations of the cured fermented sausage used five meat combinations (90% rhea, 67,5% rhea / 22,5% pork, 45% rhea / 45% pork,

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Magrinyà, Navarro Núria. "Qualitat i estabilitat dels embotits derivats del porc de producció ecològica." Doctoral thesis, Universitat de Barcelona, 2013. http://hdl.handle.net/10803/124039.

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Els nostres avantpassats conservaven la carn amb sal per tenir disponibilitat de productes carnis durant tot l’any. Les impureses en nitrat que aquesta sal contenia donaven lloc a un producte carni curat amb un color vermellós característic. Avui en dia se sap que el nitrat afegit a les carns es redueix a nitrit i aquest és el responsable del típic color de curat degut a la seva reacció amb la mioglobina. El nitrit també actua com antimicrobià i prevé front l'oxidació. Malgrat els efectes desitjables del nitrit, la seva utilització pot ser un problema de salut pública degut a la formació de ni

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Chu, Jia-Yu, and 朱家渝. "Effect of PSE Pork on Quality of Chinese Sausage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/47525166304165917997.

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碩士<br>東海大學<br>食品科學系<br>91<br>The purpose of this study was to investigate catalase activity﹐free iron﹐total iron and TBA value of normal and PSE pork loin. At the same time, made five category Chinese sausages with normal and/or PSE pork loin (included 100% Normal pork+ 2% Isolated soy protein (ISP), 50% Normal pork+ 50% PSE+ 2% ISP, 100% PSE+ 2% ISP, 100% Normal pork and 50% Normal pork+ 50% PSE) and investigate the different from processing yield, composition analysis, TBA value, water activity and Sensory evaluation. The results showed that moisture content, pH value, water holding capacity

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Petchsing, Urairatana. "Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety." Thesis, 1986. http://hdl.handle.net/1957/27229.

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Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented sausage included 3% w/w NaCl and garlic, 0.015% each of NaN0₂ and NaNO₃, and either 1.0 or 1.5% w/w commercial starter culture. Fermentation was at 30°C for 96 hours. The higher level of starter culture resulted in faster acid production but no difference in the max

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Lee, Meng-Ju, and 李孟儒. "Replacing part of cubed pork fat in Chinese style sausage by different cubed vegetable oils." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/92188463835253213110.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>105<br>Because of the high content of pork fat, Chinese style sausage is usually seen to be a kind of negative products for consumers. The pork fat has high contents of saturated fatty acid (SFA) and cholesterol, which also cause the cardiovascular and coronary heart disease. This experiment was conducted to develop the Chinese style sausage with lower SFA and cholesterol content. The treatments with cubed sunflower (S), rice bran (R) and camellia (C) oils were compared with the control group with cubed pork fat respectively. The analyzes were including the prox

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Chang, Chun-Ching, and 張君菁. "Effect of Replacing Pork Lard with Carrot and Onion on the Quality of Chinese Style Sausage." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/64h24j.

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碩士<br>國立嘉義大學<br>動物科學系研究所<br>97<br>The purpose of this study was to investigate the qualities of Chinese style sausage which part of the added fat was substituted with different percentages of carrot and onion during refrigerated and frozen storage. Four treatments of Chinese style sausage were made by traditional method but some of the added pork backfat were replaced with 0, 10, 20, or 30% carrot + onion, which was coded as V0, V10, V20, or V30, respectively. After the products were made, they were vacuum-packaged, and were randomly sampled for determination in week 0, 1, 2, 3, 4, 5 and 6 dur

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Chang, Shi-zhi, and 張詩芷. "Histamine-Related Hygienic Quality, Histamine-Forming Bacteria and Adulteration of Pork and Poultry in Tuna Sausage Products." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/48165454069442707682.

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碩士<br>大仁科技大學<br>生物科技研究所<br>100<br>Twenty-five tuna sausage products were purchased from retail markets in Taiwan. Occurrence of biogenic amines, histamine-forming bacteria, and adulteration of pork and poultry were determined. Average content of various biogenic amines in all tested samples was less than 2.0 mg/100g. Thirteen histamine-producing bacterial strains isolated from tested samples produced 12.1 ppm to 1261 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine （TSBH）. Among them, the Raoultella ornithinolytica （one strain）, Enterobacter aerogenes（one strain）and

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Peng, Hui-Ming, and 彭輝明. "Effects of pork skin gel as fat substitute on the quality of frankfurter sausage during storage at 4℃." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/zkz9we.

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碩士<br>國立中興大學<br>動物科學系所<br>106<br>sausage is a popular -type meat product, contains 30-35% high level of animal fat, is considered to increase the risk of obesity and cardiovascular diseases. With increase of healthy concern consumers required more healthy foods such as low fat or fat free food products, and accordingly development of low fat/calories products also were pointed as important works by many manufacturers and researchers. Pork is an edible by-product, which is rich in and can be transferred to pork gel (PSG) by heat processing and blending. A research has concluded that PSG poss

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Chen, Shiang-Liang, and 陳祥良. "Quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powder and sodium lactate." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/02434814364558244048.

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碩士<br>國立嘉義大學<br>動物科學系碩士班<br>93<br>The objective of this study was to investigate quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powders and sodium lactate. Firstly, it was to investigate the gel characteristics and dynamic rheological behaviors of lactic acid-induced gelled egg white gel and it’s powder as affected by different concentrations of soaked lactic acid solution (6%, 7%, 8%, 9% and 10%). The results were shown that the pH value of 6% lactic acid-induced gelled egg white gel was lower than 10% lactic acid-induced gelled egg white g

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Chuang, Chi-Hsiang, and 莊啟祥. "Investigation of dipping on raw meat materials for the quality characteristics of low-fat Chinese-style sausage and pork loin chop." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/36020352500131181573.

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碩士<br>靜宜大學<br>食品營養學系<br>87<br>Low-fat (~18%) Chinese-style sausages or pork loin chops were manufactured from lean pork ham or pork loin, respectively, dipped in 2% acetic acid (AA), 10% sodium lactate (SL) or 10% trisodium phosphate (TSP) solutions. The physicochemical and microbiological characteristics of Chinese sausages and loin chops during refrigerated storage were evaluated. Proximate composition, water activity and water-holding capacity (WHC) of Chinese sausages were not different among treatments during cold storage at 4oC. The pH values of all treatments remained relatively cons

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Chen, Ching-Hung, and 陳清宏. "Effects of chitosan and chitooligosaccharides on the growth of Clostridium perfringens and applicability of chitosan on the processing of pork sausage." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/78865025668648422992.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>92<br>The hydrolysate of chitosan with 95% degree of deacetylation ( DD95 ) by cellulase digestion at 55℃, pH 5.2 for 10 h was shown to have the strongest activity against Escherichia coli. A low - molecular - weight chitosan ( LMWC ) and chitooligosaccharides were separated from the this hydrolysate. The effects of DD95, LMWC and chitooligosaccharides on the spore germination and cell proliferation of Clostridium perfringens CCRC10648 and CCRC13019 were investigated. Then, the applicability of DD95 into pork sausage was evaluated . The minimal lethal concentration o

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Chang, Chiao-Feng, and 張喬峯. "The Effects of Food Traceability Certification Label on Perceived Quality, Perceived Risk, Perceived Value and Consumer Willingness To Pay Premium: The Case of Black Pork Sausage." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/02849411805408375997.

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碩士<br>淡江大學<br>企業管理學系碩士班<br>99<br>Abstract: Food safety outbreaks world-wide has increased consumers’ concerns over the safety of food they consume. Food traceability system and traceability certification has been introduced in Taiwan to reduce risks in food purchase and consumption. However, the effect of traceability certification has not yet been explored in conjunction with brand image, a well-established quality cue. This research investigates the effects of brand image and traceability certification on consumer’s perception of quality, risk and value, as well as willingness to pay premium

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Yosto, Onchuma, and 林書蓉. "The effects of various levels of cooked rice or anka rice on the quality of Thai fermented pork sausages during storage at 4±2ºC." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/18008733429535257683.

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碩士<br>國立中興大學<br>動物科學系所<br>97<br>Thai fermented pork sausage (nham sausage) is a traditionally fermented food that made from ground pork, sliced pork skin, cooked rice mixed thoroughly with garlic, pepper, salt, bird chilli, nitrate-nitrite. And then, the sausage was packed in either banana leaves or cylindrical plastic bags for 3 to 5 days. The fermentable carbohydrates (cooked rice) are used for microorganisms to produce lactic acid and organic acids that contributed to unique flavors and textures, but it also depend on contamination with wild strains of lactic acid bacteria and nitrate-reduc

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