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Zeitschriftenartikel zum Thema „Pork sausage“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

González-Redondo, Pedro, and María Fierro-Raya. "Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers." World Rabbit Science 32, no. 1 (2024): 43–55. http://dx.doi.org/10.4995/wrs.2024.20236.

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The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organolepti

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Guntarti, Any, Mustofa Ahda, and Aprilia Kusbandari. "Determining fatty acids and halal authentication of sausage." Food Research 4, no. 2 (2019): 495–99. http://dx.doi.org/10.26656/fr.2017.4(2).261.

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Sausages are instant food that requires the halal attention for a Muslim. In general, nonhalal issues are usually associated with pig derivatives. One of the pig derivates is lard that can be analyzed using GC-MS via a transesterification catalyzed with a base catalyst like sodium methoxide 2%. This study indicated that pork sausage has different fatty acids compared with beef sausage. The pork sausage contained the dominant fatty acids such as palmitic acid (37.75%), myristic acid (22.24%), oleic acid (25.29%), and lauric acid (8.46%). Whereas, beef sausage has the dominant fatty acids of pal

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Shang, Feifei, Tetyana Kryzhska, and Zhenhua Duan. "Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 6–14. http://dx.doi.org/10.15587/1729-4061.2022.261102.

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Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This research shows that adding pork rin

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Feifei, Shang, Kryzhska Tetyana, and Duan Zhenhua. "Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 6–14. https://doi.org/10.15587/1729-4061.2022.261102.

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Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This resea

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Mazhangara, Irene Rumbidzai, Eliton Chivandi, and Ishmael Festus Jaja. "Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study." International Journal of Food Science 2022 (July 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8736932.

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There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory eval

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Hu, Hewen, Yue Li, Long Zhang, et al. "Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage." Foods 10, no. 9 (2021): 2167. http://dx.doi.org/10.3390/foods10092167.

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Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and se

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MÜRMANN, LISANDRA, LUIS GUSTAVO CORBELLINI, ALEXANDRE ÁVILA COLLOR, and MARISA CARDOSO. "Quantitative Risk Assessment for Human Salmonellosis through the Consumption of Pork Sausage in Porto Alegre, Brazil." Journal of Food Protection 74, no. 4 (2011): 553–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-339.

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A quantitative microbiology risk assessment was conducted to evaluate the risk of Salmonella infection to consumers of fresh pork sausages prepared at barbecues in Porto Alegre, Brazil. For the analysis, a prevalence of 24.4% positive pork sausages with a level of contamination between 0.03 and 460 CFU g−1 was assumed. Data related to frequency and habits of consumption were obtained by a questionnaire survey given to 424 people. A second-order Monte Carlo simulation separating the uncertain parameter of cooking time from the variable parameters was run. Of the people interviewed, 87.5% consum

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Guntarti, Any, Mustofa Ahda, and Neng Sunengsih. "Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 767–72. http://dx.doi.org/10.5219/1162.

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Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef

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Borşa (Bogdan), Alexandra Raluca, Melinda Fogarasi, Floricuța Ranga, et al. "The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality." Foods 14, no. 6 (2025): 1067. https://doi.org/10.3390/foods14061067.

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The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with this powder impacts the quality of pork sausages. Therefore, three sausage formulations (PSc-control pork sausages; PS2.7%rp-pork sausages with 2.7% powder from rosehip waste; PS5.5%rp-pork sausages with 5.5% powder from rosehip waste) were prepared and evaluated during storage from physicochemical, colour, text

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Purnomo, Nurul, Musdalifa Mansur, Angga Nugraha, Muh Ihsan A. Dagong, and Asmuddin Natsir. "Specific Species DNA Amplification as a Halal Authentication Method in Sausage Based on Genetic Markers." Jurnal Agripet 23, no. 2 (2023): 157–63. http://dx.doi.org/10.17969/agripet.v23i2.26595.

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ABSTRACT. Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages. This study aims to determine the specific species genes of Cytochrome-b in target DNA amplification as a halal authentication method in sausages. In this study, the samples used were beef sausage, chicken sausage, and pork sausage. The stages of this research consisted of DNA purification, measuring DNA quality, amplifying object DNA using Cytochrome-b, electrophoresis, and visualization of the gel documentatio

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Chang, Shun-Hsien, Ching-Hung Chen, and Guo-Jane Tsai. "Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage." Marine Drugs 18, no. 2 (2020): 70. http://dx.doi.org/10.3390/md18020070.

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The effects of chitosan with 95% deacetylation degree (DD95) on the spore germination, cell proliferation, and heat resistance of Clostridium perfringens CCRC 10,648 and CCRC 13,019 were investigated, and its application on pork sausage with sodium nitrite reduction was also evaluated. DD95 chitosan can strongly reduce the heat resistance of both strains. The D80 and D100 values for strain CCRC 13,019 decreased from 40.98 and 4.64 min to 39.21 and 3.26 min, respectively, as a result of adding 250 ppm DD95; meanwhile, addition of chitosan decreased the D80 and D100 values for CCRC 10,648 from 4

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Hardoyono, Fajar. "PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE]." Jurnal Penelitian Agama 16, no. 1 (2015): 106–19. http://dx.doi.org/10.24090/jpa.v16i1.2015.pp106-119.

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Abstract: This article discusses the testing of food products processed meat using real time PCR instrument, an infrared spectrophotometer FTIR, GCMS, and electronic nose. Samples tested were processed meat products that include pure beef, mutton pure, pure pork, beef sausage, chicken sausage, goat sausage, pork sausage, veal nuggets, chicken nuggets, as well as processed products deliberately contaminated with the pigs. Testing of samples using four types of instruments that includes real-time PCR, spectrophotometry infrared FTIR, GC/MS, and the electronic nose was able to distinguish good qu

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Bumsted, Jarrod, Emily Ford, Amanda Blair, Keith Underwood, and Stacy M. S. Zuelly. "Instrumental Color Measurements Have Relationships to Fat Smearing in Fresh Sausage." Foods 12, no. 14 (2023): 2813. http://dx.doi.org/10.3390/foods12142813.

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Fat smearing, or poor fat particle definition, impacts the visual quality of sausage. However, objective methods of assessing fat smearing have not been identified. Therefore, the objective of this experiment was to determine the relationship between fat smearing and instrumental color analysis for fresh sausages to create a standard method for using instrumental color in fat smearing analysis. Meat blocks of pork (PK), beef (BF), and a mixture of pork and beef (P/B) were formed and processed at three different temperatures to create varying degrees of fat smearing. The average fat smearing sc

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Torrieri, E., F. Russo, R. Di Monaco, S. Cavella, F. Villani, and F. Masi. "Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed." Food Science and Technology International 17, no. 3 (2011): 223–32. http://dx.doi.org/10.1177/1082013210382328.

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The shelf life of fresh Italian pork sausages packed in modified atmosphere was studied. Samples were packed using different levels of oxygen (high and low) with different levels of carbon dioxide (high-low) in the atmospheres headspace and were stored at 4 °C for 9 days. Microbial, physiochemical and sensory parameters were analyzed during storage. A consumer test was performed to determine the critical acceptability levels. Sensory data were mathematically modelled to estimate product shelf life. A first-order kinetic model and a Weibull-type model aptly described, respectively, the changes

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Tangkham, Wannee, and Frederick LeMieux. "The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage." Journal of Food Research 6, no. 6 (2017): 83. http://dx.doi.org/10.5539/jfr.v6n6p83.

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The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3°C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staph

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Permadi, Edy, Fitri Suciati, and Musa Alfius. "Identification of Nitrite, Borax, and Formaldehyde Content of Homemade Pork Sausages in Pontianak City Market." Jurnal Sain Peternakan Indonesia 19, no. 4 (2024): 184–90. https://doi.org/10.31186/jspi.id.19.4.184-190.

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Meat is one of the animal-based food products produced by livestock such as beef cattle, goats, chickens, and pigs. It is generally processed into several products, such as sausages, meatballs, salami, corned beef, jerky, and nuggets. Most meat-processed products industries use food additives such as nitrites to improve the quality of the products. This research aims to determine residual nitrites content in pork sausage and the detection of prohibited food additives, such as borax and formaldehyde. This research used qualitative and quantitative test methods. The data obtained was statistical

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INGHAM, STEVEN C., SONG VANG, BEN LEVEY, et al. "Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods." Journal of Food Protection 72, no. 10 (2009): 2114–24. http://dx.doi.org/10.4315/0362-028x-72.10.2114.

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Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, in-process warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential pe

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Wu, Xiaoguang, Peiren Wang, Qiyao Xu, et al. "Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage." Coatings 12, no. 4 (2022): 484. http://dx.doi.org/10.3390/coatings12040484.

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In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutami

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Siachou, Christina, Konstantina Zampouni, and Eugenios Katsanidis. "Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics." Gels 9, no. 4 (2023): 340. http://dx.doi.org/10.3390/gels9040340.

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Olive oil bigels structured with monoglycerides, gelatin, and κ-carrageenan were designed for the partial substitution of pork backfat in fermented sausages. Two different bigels were used: bigel B60 consisted of 60% aqueous and 40% lipid phase; and bigel B80 was formulated with 80% aqueous and 20% lipid phase. Three different pork sausage treatments were manufactured: control with 18% pork backfat; treatment SB60 with 9% pork backfat and 9% bigel B60; and treatment SB80 with 9% pork backfat and 9% bigel B80. Microbiological and physicochemical analyses were carried out for all three treatment

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BANON, S., M. BEDIA, and E. ALMELA. "Improving the quality of dry-cured sausages using pork from rustic breeds." Agricultural and Food Science 19, no. 3 (2008): 240. http://dx.doi.org/10.2137/145960610792912648.

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The use of pork from rustic pig breeds was tested to improve the quality of dry-cured fermented sausages. The quality of a salchichon/salami-type sausage manufactured with pork from Chato Murciano breed (CM) and Early White pig (EW) (Large White ~ Landrace breed) was compared. CM pork improved several quality characteristics of dry-cured fermented sausage. Significant (p . 0.05) differences between mean CM and EW values were found for total lipids, ash, collagen, water activity, total acidity, CIELab colour, proteolysis, fat acidity, fatty acid profile, total viable counts, lactic acid bacter

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Fu, Yuan, Long Zhang, Mengdi Cong, et al. "Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage." Coatings 11, no. 11 (2021): 1432. http://dx.doi.org/10.3390/coatings11111432.

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The effect of Auriculariacornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of the sausages. In contrast, AC reduced the level of fat (12.61%–87.56%) and energy (5.76%–56.40%) of the sausages. In addition, AC led to the mild lightne

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BANG, W., D. J. HANSON, and M. A. DRAKE. "Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage†‡." Journal of Food Protection 71, no. 1 (2008): 191–95. http://dx.doi.org/10.4315/0362-028x-71.1.191.

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Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (104 CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21°C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt]

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Hinrichs, Jan Bernd, Antonia Kreitlow, Lisa Siekmann, Madeleine Plötz, Nicole Kemper, and Amir Abdulmawjood. "Changes in Hepatitis E Virus Contamination during the Production of Liver Sausage from Naturally Contaminated Pig Liver and the Potential of Individual Production Parameters to Reduce Hepatitis E Virus Contamination in the Processing Chain." Pathogens 13, no. 4 (2024): 274. http://dx.doi.org/10.3390/pathogens13040274.

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In this study, changes in hepatitis E virus (HEV) contamination in the production of liver sausage from naturally contaminated pork liver were investigated. Furthermore, the potential effectiveness of individual production parameters in reducing viral loads was measured. When processing moderately contaminated liver (initial Cq-value 29), HEV RNA persisted in the finished sausages, even after heating for 90 min at 75 °C. A matrix-specific standard curve was created using a spiking experiment to accurately quantify HEV RNA in a particularly challenging matrix like liver sausage. Variations in p

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Han, Xiaocui, Binbin Li, Eero Puolanne, and Marina Heinonen. "Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability." Foods 12, no. 6 (2023): 1262. http://dx.doi.org/10.3390/foods12061262.

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This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2–10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A g

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Sankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, et al. "Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand." Journal of Veterinary Research 64, no. 2 (2020): 289–97. http://dx.doi.org/10.2478/jvetres-2020-0036.

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AbstractIntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise S. aureus strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.Material and MethodsS. aureus strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patien

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LAURY, ANGELA, and JOSEPH G. SEBRANEK. "Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life." Journal of Food Protection 70, no. 4 (2007): 937–42. http://dx.doi.org/10.4315/0362-028x-70.4.937.

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Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less

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Čuboň, Juraj, Peter Haščík, Peter Herc, et al. "The use of mutton in sausage production." Potravinarstvo Slovak Journal of Food Sciences 15 (May 28, 2021): 506–12. http://dx.doi.org/10.5219/1602.

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The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high con

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Rajkumar, Solomon, Renuka Nayar, Kavitha Rajagopal, et al. "Socio-demographic influences on various consumer food safety indices: an empirical study of ethnic Goan pork sausage consumers." British Food Journal 123, no. 8 (2021): 2670–92. http://dx.doi.org/10.1108/bfj-10-2020-0986.

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PurposeThe purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety indices and also to evaluate socio-demographic influences on various consumer food safety indices.Design/methodology/approachPrimary data in the form of 210 questionnaire responses were collected from Goan pork sausage consumers. Based on the responses, seven various consumer food safety indices were derived. The cumulative score of all the indices were normalized (0–1). The association between socio-demograph

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Kryzhska, Tanya, and Fei Fei Shang. "Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage." EUREKA: Life Sciences, no. 6 (November 28, 2022): 52–59. https://doi.org/10.21303/2504-5695.2022.002694.

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The research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0 %, 20 %, 40 %, 60 %, 80 %, and 100 % respectively. It is expected to improve the tissue structure, sensory quality, a

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Kryzhska, Tanya, and Fei Fei Shang. "Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage." EUREKA: Life Sciences, no. 6 (November 28, 2022): 52–59. http://dx.doi.org/10.21303/2504-5695.2022.002694.

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The research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0 %, 20 %, 40 %, 60 %, 80 %, and 100 % respectively. It is expected to improve the tissue structure, sensory quality, a

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SAMAXA, RONALD GAELEKOLWE, MAITSHWARELO IGNATIUS MATSHEKA, SUNUNGUKO WATA MPOLOKA, and BERHANU ABEGAZ GASHE. "Prevalence and Antimicrobial Susceptibility of Salmonella Isolated from a Variety of Raw Meat Sausages in Gaborone (Botswana) Retail Stores." Journal of Food Protection 75, no. 4 (2012): 637–42. http://dx.doi.org/10.4315/0362-028x.jfp-11-438.

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The objective of the study was to provide baseline data on the prevalence and antimicrobial susceptibility of Salmonella in different types of raw meat sausages directly accessible to the consumers in Gaborone, Botswana. A total of 300 raw sausages comprising 79 beef, 78 pork, 72 chicken, and 71 mutton samples were concurrently analyzed for the presence of Salmonella using a conventional culture method and a validated PCR method. The PCR assay results were in full concordance with those of the conventional culture method for the detection of Salmonella. Sixty-five (21.7%) of 300 samples were p

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Aewsiri, Tanong, Palanivel Ganesan, and Hataikan Thongzai. "Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features." Foods 12, no. 14 (2023): 2766. http://dx.doi.org/10.3390/foods12142766.

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The purpose of this study was to investigate the oxidative stability and physicochemical properties of pork emulsion sausages with whey protein–tannic acid conjugate and native whey protein. Over the course of 21 days, the thiobarbituric acid reactive substances (TBARS) of sausages containing a whey protein–tannic acid conjugate were lower than those of sausages with regular whey protein (p < 0.05). Kinetically, sausage containing the whey protein–tannic acid conjugate (k = 0.0242 day−1) appeared to last longer than sausage containing regular whey protein (k = 0.0667 day−1). The addition of

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Nie, Wen, Ke-zhou Cai, Yu-zhu Li, et al. "Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages." Molecules 23, no. 12 (2018): 3377. http://dx.doi.org/10.3390/molecules23123377.

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(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the amino acids and carbohydrates on the production of PAHs is still little known. (2) Methods: We added different (i) R groups (the R group represents an aldehyde group in a glucose molecule or a ketone group in a fructose molecule); (ii) molecular weight carbohydrates; (iii) polarities, and (iv) acid-bas

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MOMCHILOVA, Maria, Maria MARUDOVA, and Dilyana GRADINARSKA-IVANOVA. "Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 1, no. 79 (2022): 67. http://dx.doi.org/10.15835/buasvmcn-fst:2021.0041.

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This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage formulations as animal fat substitutes led to a reduction in the SFA/UFA ratio. The PUFA/SFA ratio was improved in the samples where the animal fat was substituted with chia oil (samples 2, 4 and 6), and this ratio most probably resulted from the emulsion quantity added. In our study, the thermal char

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Pongzess, Pupongbunyarit, Niyomthamakij Wongwaris, Putchakarn Paphada, et al. "Determination of Borax in Sausage Sold in Bangkok, Thailand." International Journal of Healthcare Sciences 10, no. 1 (2022): 258–62. https://doi.org/10.5281/zenodo.7043259.

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<strong>Abstract:</strong> Excessed levels of borax in food can cause a lot of health effects such as nausea, vomiting, diarrhea, and skin irritation. Moreover, borax can affect many body organs including stomach, bowels, liver, kidney, and brain, and may even lead to death. Borax was detected in various types of meat products in previous studies. Objective is to determine the borax in samples of sausage products sold in Bangkok. Method have Borax contamination in samples of sausage products were determined by using Borax test kit produced by Pharmacy Organization Thailand. The result is from

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Cavalin, Paola Bianca Barbosa, Juan Josue Puño Sarmiento, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Armando Navarro Ocaña, and Tereza Cristina Rocha Moreira Oliveira. "Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages." Semina: Ciências Agrárias 39, no. 4 (2018): 1533. http://dx.doi.org/10.5433/1679-0359.2018v39n4p1533.

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The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Para

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HERRERA, ANTONIO, AGUSTIN A. ARIÑO, MARIA P. CONCHELLO, REGINA LAZARO, SUSANA BAYARRI, and CONSUELO PEREZ. "Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species." Journal of Food Protection 57, no. 5 (1994): 441–44. http://dx.doi.org/10.4315/0362-028x-57.5.441.

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The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 pp

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Dinurrosifa, R. S., Sismindari, R. Rumiyati, and A. Rohman. "Duplex-real time polymerase chain reaction assay for simultaneous analysis of pork and chicken in sausage products." Food Research 4, no. 5 (2020): 1767–72. http://dx.doi.org/10.26656/fr.2017.4(5).356.

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The adulteration of meat-based food is common due to the price difference among raw meat materials. One of the favorite foods commonly consumed by Indonesian and Malaysian societies is chicken sausage, which can be substituted by pork to get economical profits. The objective of this study was to develop a duplex real-time PCR assay using the EvaGreen fluorescence dye for the identification of chicken and pork in sausage products. The method involved the application of chicken (Gallus gallus) and pork (Sus scrofa) specific primers which amplify the small fragments (pork 176 bp and chicken 183 b

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Stanisic, N., N. Parunovic, M. Petrovic, et al. "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage." Biotehnologija u stocarstvu 30, no. 4 (2014): 705–15. http://dx.doi.org/10.2298/bah1404705s.

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The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content

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Łaszkiewicz, Beata, Piotr Szymański, Dorota Zielińska, and Danuta Kołożyn-Krajewska. "Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat." Applied Sciences 11, no. 4 (2021): 1576. http://dx.doi.org/10.3390/app11041576.

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The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the

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Stefanello, Flávia Santi, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, and Ernesto Hashime Kubota. "OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER." Ciência e Agrotecnologia 39, no. 4 (2015): 381–89. http://dx.doi.org/10.1590/s1413-70542015000400009.

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Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. T

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Curry, Scott R., Jane W. Marsh, Jessica L. Schlackman, and Lee H. Harrison. "Prevalence of Clostridium difficile in Uncooked Ground Meat Products from Pittsburgh, Pennsylvania." Applied and Environmental Microbiology 78, no. 12 (2012): 4183–86. http://dx.doi.org/10.1128/aem.00842-12.

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ABSTRACTThe prevalence ofClostridium difficilein retail meat samples has varied widely. The food supply may be a source forC. difficileinfections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured forC. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive forC. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 sample

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Giannini, Petra, Marco Jermini, Lorenzo Leggeri, Magdalena Nüesch-Inderbinen, and Roger Stephan. "Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland." Journal of Food Protection 81, no. 1 (2017): 43–45. http://dx.doi.org/10.4315/0362-028x.jfp-17-270.

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ABSTRACT Hepatitis E virus (HEV) is the causative agent of an acute and self-limiting hepatitis and is increasingly detected in food products containing pork. In this study, 102 raw sausages containing pig liver (mortadella di fegato) and 18 raw pork sausages (salami type sausage) collected at retail level in a region of southern Switzerland were screened for the presence of HEV by quantitative real-time reverse transcription PCR. HEV was detected in 12 (11.8%) of 102 mortadella di fegato products but not in any of the salami sausages. Viral loads in the mortadella di fegato sausages ranged fr

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Gelinski, Jane Mary Lafayette Neves, César Milton Baratto, Micheli Casagrande, et al. "Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117." Canadian Journal of Microbiology 65, no. 11 (2019): 831–41. http://dx.doi.org/10.1139/cjm-2019-0136.

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A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphyl

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Hermanto, Sandra, Tarso Rudiana, Muhammad Ihda Hamlu Liwaissunati Zein, and Asih Widi Wisudawati. "Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis." Indonesian Journal of Halal Research 4, no. 1 (2022): 35–44. http://dx.doi.org/10.15575/ijhar.v4i1.11892.

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Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as t

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Lee, Namrye, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, and Youngseung Lee. "Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/6972848.

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This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL)

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KNUDTSON, LINDA M., and PAUL A. HARTMAN. "Enterococci in Pork Processing." Journal of Food Protection 56, no. 1 (1993): 6–9. http://dx.doi.org/10.4315/0362-028x-56.1.6.

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The purpose of this study was to determine the numbers and species of enterococci encountered on pork carcasses during different stages in the slaughter process as well as on pork products. Three hog slaughtering plants were surveyed, each 3 times at four processing points. Each hog was swabbed at two sites on the carcass. Specimens were plated on two different enterococcal media, KF streptococcal agar and fluorescent gentamycin-thallous-carbonate agar. Retail and spoiled pork sausage products also were examined. Isolates were speciated by using the API Rapid Strep and Baxter MicroScan Pos ID

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Indriati, M., and E. Yuniarsih. "Multiplex PCR Method of Detecting Pork to Guarantee Halal Status in Meat Processed Products." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 7, no. 3 (2019): 96–101. http://dx.doi.org/10.29244/jipthp.7.3.96-101.

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One of the halal parameters of food is must be free from pork among from the basic ingredients, additives and the manufacturing process. The aim of this study was ensure the halal status in the form of presence or absence of pork in processed meat product (meatballs and sausages) in traditional markets in Pandeglang Regency. PCR multiplex was a PCR technique that used several primers together in one reaction to amplify several target sequence. The genes often used as markers of animal or meat types include cytochrome b (cyt b), the existence of sequence variations in cyt b causes these genes a

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DUFFY, E. A., K. E. BELK, J. N. SOFOS, G. R. BELLINGER, A. PAPE, and G. C. SMITH. "Extent of Microbial Contamination in United States Pork Retail Products." Journal of Food Protection 64, no. 2 (2001): 172–78. http://dx.doi.org/10.4315/0362-028x-64.2.172.

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To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing p

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SONG, I. H., W. J. KIM, C. JO, H. J. AHN, J. H. KIM, and M. W. BYUN. "Effect of Modified Atmosphere Packaging and Irradiation in Combination on Content of Nitrosamines in Cooked Pork Sausage." Journal of Food Protection 66, no. 6 (2003): 1090–94. http://dx.doi.org/10.4315/0362-028x-66.6.1090.

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The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments, respectively, and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation. The nitrosamine contents were significantly reduced by irradiation, and the reduction of nitrosamines was more extensive with modified atmosphere packaging than with aerobic packaging. The correlation coefficient betw

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