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Thematische Bibliographien / Thai sausage / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Thai sausage“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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1

Wirotcheewan, Prasert, Somjai Peanprasit, and Piyapan Yingcharoen. "The Novel Design of Thai Sausage Making Machine." Applied Mechanics and Materials 848 (July 2016): 15–18. http://dx.doi.org/10.4028/www.scientific.net/amm.848.15.

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Thai sausage or Isan sausage is a type of north eastern Thai cuisine which is famous for being served as an appitizer. Recently, Thai sausage production depends solely on manual tasks on stuffing and belaying the product, and as a result, it is hardly that the production can be well managed in terms of quantity, quality, and time. In this paper, we propose a novel design of semi-automatic system to improve the traditional Thai sausage production. Particulary, the machine is developed with a set of 24-volt, 36-watt,100-rpm DC motors used in both stuffering and belaying the materials, and it is

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Sankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra, and Warawan Wongboot. "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 (May 27, 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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Panjapiyakul, Pornpen, Tongsuk Srinin, and Kamolnate Kitsawad. "The product development of Thai fermented sausage with mixed Tomyum ingredients." British Food Journal 119, no. 10 (October 2, 2017): 2203–16. http://dx.doi.org/10.1108/bfj-10-2016-0512.

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Purpose The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili. Design/methodology/approach To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer

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Samappito, W. "Microbiological Characteristics of ‘‘Mhom’’, a Thai Traditional Meat Sausage." Open Food Science Journal 5, no. 1 (May 30, 2011): 31–36. http://dx.doi.org/10.2174/1874256401105010031.

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5

Sriphochanart, Wiramsri, and Wanwisa Skolpap. "Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation." Food Science & Nutrition 6, no. 6 (June 28, 2018): 1479–91. http://dx.doi.org/10.1002/fsn3.708.

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6

Issara, U. "Improvement of Thai Sweet Sausage (Goon Chiang) Properties by Oleogel Made of Rice Bran Wax and Rice Bran Oil: A Textural, Sensorial, and Nutritional Aspect." IOP Conference Series: Earth and Environmental Science 995, no. 1 (April 1, 2022): 012045. http://dx.doi.org/10.1088/1755-1315/995/1/012045.

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Abstract Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This study aimed to determine the texture profile, fatty acids composition, and sensorial attributes of sweet sausage (Goon Chiang) as well as the fundamental properties of the final product through the supplementation of a mixture of rice bran wax and rice bran oil-oleogel (RBOG). The sausage sample was divided into 4 groups including i) without RBOG added; control, followed by 25%, 50%, and 75% RBOG substitute animal fat, respectively. All samples were measured the texture (hardness, springines

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Theansuwan. "The Biodiesel Production from Roast Thai Sausage Oil by Transesterification Reaction." American Journal of Engineering and Applied Sciences 4, no. 1 (January 1, 2011): 130–32. http://dx.doi.org/10.3844/ajeassp.2011.130.132.

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8

Rungrassamee, Wanilada, Amonlaya Tosukhowong, Amornpan Klanchui, Sawarot Maibunkaew, Vethachai Plengvidhya, and Nitsara Karoonuthaisiri. "Development of bacteria identification array to detect lactobacilli in Thai fermented sausage." Journal of Microbiological Methods 91, no. 3 (December 2012): 341–53. http://dx.doi.org/10.1016/j.mimet.2012.09.016.

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9

Petchsing, Urairatana, and Margy J. Woodburn. "Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)." International Journal of Food Microbiology 10, no. 3-4 (May 1990): 183–92. http://dx.doi.org/10.1016/0168-1605(90)90065-d.

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10

Nanasombat, Suree, Wanwisa Armeena, and Orawan Arkom. "Use of Thai local vegetable extracts as natural preservatives in dried sausage system." Pharmacognosy Communications 3, no. 1 (January 1, 2013): 37–45. http://dx.doi.org/10.5530/pc.2013.1.9.

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11

SRIPHOCHANART, WIRAMSRI, and WANWISA SKOLPAP. "THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION." Journal of Food Processing and Preservation 35, no. 3 (November 2, 2010): 291–98. http://dx.doi.org/10.1111/j.1745-4549.2009.00453.x.

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12

Phupaboon, Srisan, Papatchaya Kontongdee, Farah J. Hashim, Nattawadee Kanpipit, Maharach Matra, Pajaree Totakul, Ronnachai Prommachart, Burarat Phesatcha, and Metha Wanapat. "Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage." Foods 11, no. 23 (November 28, 2022): 3846. http://dx.doi.org/10.3390/foods11233846.

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The development of functional food products is increasingly gaining lots of interest and popularity among stakeholders. The aim of this study was to evaluate the bioaccessibility of three Lactobacillus sp. starter cultures, including Lacticaseibacillus casei KKU-KK1, Lactiplantibacillus pentosus KKU-KK2, and Lactobacillus acidophilus KKU-KK3, in order to enhance the performance of the probiotic potential of Nham protein hydrolysates in Thai fermented sausage using microencapsulation technology. Probiotic microcapsules were created from a novel wall material made up of a combination of glutinou

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Chattong, Utaiwan, and Arunee Apichartsrangkoon. "Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes." Meat Science 81, no. 3 (March 2009): 426–32. http://dx.doi.org/10.1016/j.meatsci.2008.09.006.

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14

Luxananil, Plearnpis, Ruangurai Promchai, Srianant Wanasen, Sanit Kamdee, Preenapa Thepkasikul, Vethachai Plengvidhya, Wonnop Visessanguan, and Ruud Valyasevi. "Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage." International Journal of Food Microbiology 129, no. 3 (February 2009): 312–15. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.011.

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15

Kurdi, Peter, Pornpan Jaichumjai, and Ruud Valyasevi. "Acid-sensitive Lactobacillus plantarum as starter to reduce post-acidification in a traditional Thai fermented sausage." Journal of Bioscience and Bioengineering 108 (November 2009): S117. http://dx.doi.org/10.1016/j.jbiosc.2009.08.342.

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16

Noonpakdee, W. "Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage." International Journal of Food Microbiology 81, no. 2 (March 15, 2003): 137–45. http://dx.doi.org/10.1016/s0168-1605(02)00219-2.

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17

Visessanguan, Wonnop, Soottawat Benjakul, Siriporn Riebroy, Mongkol Yarchai, and Wanaporn Tapingkae. "Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation." Food Chemistry 94, no. 4 (March 2006): 580–88. http://dx.doi.org/10.1016/j.foodchem.2004.11.051.

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18

Kongkiattikajorn, Jirasak. "Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage." Journal of Ethnic Foods 2, no. 4 (December 2015): 186–94. http://dx.doi.org/10.1016/j.jef.2015.11.005.

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19

Thongsanit, Jaruwan, Shigekazu Yano, Takashi Tachiki, and Mamoru Wakayama. "Identification of a glutaminase-producing bacterial strain isolated from Thai fermented pork sausage and characterisation of glutaminase production." Annals of Microbiology 58, no. 4 (December 2008): 671–75. http://dx.doi.org/10.1007/bf03175573.

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20

Punyauppa-path, Sukrita, Pongpat Kiatprasert, Jutaporn Sawangkaew, Polson Mahakhan, Parichat Phumkhachorn, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, and Nantana Srisuk. "Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products." AIMS Microbiology 8, no. 4 (2022): 575–94. http://dx.doi.org/10.3934/microbiol.2022037.

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<abstract> <p>This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were <italic>Candida</italic> (20.3%), <italic>Diutina</italic> (2.9%), <italic

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Sutjaritrak, Attapol, Pairote Wiriyacharee, Pattavara Pathomrungsiyounggul, Charin Techapun, and Puangtong Jaisun. "Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)." Chiang Mai University Journal of Natural Sciences 19, no. 1 (January 2020): 122–38. http://dx.doi.org/10.12982/cmujns.2020.0008.

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Pinsirodom, Praphan, Thanawoot Parinyapatthanaboot, Ruchira Taprap, and Pensiri Kaewthong. "The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat." Current Research in Nutrition and Food Science Journal 7, no. 2 (August 20, 2019): 340–49. http://dx.doi.org/10.12944/crnfsj.7.2.04.

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The in vitro scavenging ability of roselle anthocyanin extract (RAE) against reactive nitrogen species (RNS) was compared to anthocyanin extracted from black carrots and red grapes. These anthocyanin samples exhibited concentration and pH dependence on nitrite scavenging activity, with the activity decreasing as pH was increased over the range of 3.0 to 9.0. Concentration dependent activity was also observed for the nitric oxide scavenging and inhibition of peroxynitrite induced oxidation of Evans blue dyes. The potency of RNS scavenging activity for the anthocyanins tested was in the order of

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Herlina, Herlina, Satriya Bayu Aji, and Bambang Herry Purnomo. "Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 1 (April 29, 2021): 67–77. http://dx.doi.org/10.21776/ub.industria.2021.010.01.8.

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Abstract This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine the sausage’s physical, chemical, and sensory properties. The formulation of chicken sausage with analog meat substitution used a completely randomized design method with a single factor (chicken meat and analog meat ratio), with five treatments and each treatment was repeated three times. The five tre

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Zhang, Yan, Yubing Hou, Shunliang Zhang, Nanqing Jing, Hongxing Zhang, Yuanhong Xie, Hui Liu, Jianguo Yan, Jianhua Ren, and Junhua Jin. "Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage." Foods 12, no. 2 (January 10, 2023): 336. http://dx.doi.org/10.3390/foods12020336.

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Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain.

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Ernawati, Moh Awaludin Adam, Irawati Mei Widiastuti, and Era Insivitawati. "Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations." E3S Web of Conferences 322 (2021): 04001. http://dx.doi.org/10.1051/e3sconf/202132204001.

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Product diversification is needed to increase selling and marketing prices. One of them is the African catfish sausage product. Liquid smoke has been used commercially by the food industry. This study aimed to determine the physical and chemical properties of smoked African catfish after adding different concentrations of liquid smoke and immersion duration. The chemical analysis measured the levels of protein, fat, and phenol. The results showed that sausage with a concentration of 20% liquid and soaking for 30 minutes was the best treatment with a protein content of 43.8 ± 0.34%, a fat of 12

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Pakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut, and Terd Disayathanoowat. "Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties." PLOS ONE 15, no. 11 (November 18, 2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.

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Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees).

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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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Shang, Feifei, Tetiana Kryzhska, and Zhenhua Duan. "Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages." Technology audit and production reserves 3, no. 3(65) (June 30, 2022): 36–42. http://dx.doi.org/10.15587/2706-5448.2022.260198.

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Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. Thus, the research object is duck sausage with taro paste. This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe antioxidants. The quality characteristics o

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Nur, Deana Fyra Adi, Ratna Yulistiani, Dedin F. Rosida, and Dadik Raharjo. "Occurrences Salmonella sp. and Escherichia Coli in Bulk and Packaged Chicken Sausages in Surabaya, Indonesia." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 6, no. 2 (April 7, 2022): 34–41. http://dx.doi.org/10.29165/ajarcde.v6i2.99.

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    Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases that often contaminate food and are harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene and environmental sanitation conditions have a high potential for Salmonella and Escherichia coli contamination. The purpose of this study was to compare the contamination level of bacterial, Salmonella sp. and Escherichia coli in bulk and packaged chicken sausages as well as to determine the relationship between the hygiene and sanitation of traders and

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Visessanguan, Wonnop, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun, and Apinya Assavanig. "Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage." Meat Science 69, no. 2 (February 2005): 355–62. http://dx.doi.org/10.1016/j.meatsci.2004.08.006.

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Pringsulaka, Onanong, Nuttaporn Patarasinpaiboon, Nuttika Suwannasai, Wisrutta Atthakor, and Achariya Rangsiruji. "Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage." Food Microbiology 28, no. 3 (May 2011): 518–25. http://dx.doi.org/10.1016/j.fm.2010.10.011.

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Wanangkarn, Amornrat, Deng-Cheng Liu, Adisorn Swetwiwathana, Aphacha Jindaprasert, Chirapiphat Phraephaisarn, Wanwisa Chumnqoen, and Fa-Jui Tan. "Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis." International Journal of Food Microbiology 186 (September 2014): 61–67. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.015.

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Tosukhowong, Amonlaya, Wonnop Visessanguan, Laphaslada Pumpuang, Preenapha Tepkasikul, Atikorn Panya, and Ruud Valyasevi. "Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546." Food Chemistry 129, no. 3 (December 2011): 846–53. http://dx.doi.org/10.1016/j.foodchem.2011.05.033.

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Kurnia, Kurnia, Nurul Asiah, and Laras Cempaka. "Textural evaluation of sausages as affected by partial meat substitution using okara tempe." Asia Pacific Journal of Sustainable Agriculture, Food and Energy 10, no. 1 (May 31, 2022): 34–38. http://dx.doi.org/10.36782/apjsafe.v10i1.144.

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Okara tempe has been traditionally consumed as low-cost meat substitute. This study aims to evaluate the textural properties of sausage as affected by partial meat substitution using okara tempe. Two types of sausages were tested, namely cellulose-cased and collagen-cased sausages with the level of meat substitution at 0, 10, and 20 %. The scope of assessment includes texture profile analysis, scanning electron microscopy, and sensory evaluation. The results showed that increasing okara tempe concentration led to a decreasing hardness and resilience of sausage samples. Microscopy images reveal

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Kundieieva, Halyna, and Liudmila Martyniuk. "FEATURES OF FUNCTIONING AND DEVELOPMENT TRENDS OF RHE DOMESTIC MARKET OF SAUSAGE PRODUCTS." THEORETICAL AND APPLIED ISSUES OF ECONOMICS, no. 43 (2021): 116–27. http://dx.doi.org/10.17721/tppe.2021.43.11.

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The sausage products market is characterized as a social market, the capacity of which can serve as a sign of well-being of the country's population. The main factors of influence on the capacity of the analyzed market are indicated. The growth in value of free time and convenience of foodstuffs makes the research of peculiarities of separate sausage products market segments relevant, namely: cooked and sausage meat products; semi-smoked sausages; cooked, semi-dried, dried, raw-smoked (including "salami") sausages; smoked and baked smoked sausage products. Factor of influence on the formation

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Nikolic, A., N. Grkovic, S. Djuric, J. Jovanovic, V. Djordjevic, D. Trbovic, and D. Vasilev. "Influence of polyphenols on sensory properties of fermented sausages." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012066. http://dx.doi.org/10.1088/1755-1315/854/1/012066.

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Abstract In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and

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Kanklai, Jirapat, Tasneem Chemama Somwong, Patthanasak Rungsirivanich, and Narumol Thongwai. "Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production." Microorganisms 9, no. 1 (December 24, 2020): 33. http://dx.doi.org/10.3390/microorganisms9010033.

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Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to de

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Tishkina, N. M., M. O. Lieshchova, and E. V. Іesina. "Microstructural analysis of the quality of forcemeat in smoked sausages." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 83 (March 2, 2018): 268–73. http://dx.doi.org/10.15421/nvlvet8353.

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Sausage products are the main type of meat products due to their high nutritional value and energy content, high gustatory qualities, long storage conditions and the possibility of their consumption without heat treatment. The main condition for the possibility of meat products commercialization is to achieve their safety when consumed by people. Microstructural analysis of smoked sausages was carried out using the samples of high-grade quality smoked sausages «Moskovksa» and «Braunschweigska» that were selected by means of control purchases in the retail chains of Dnipro city (Ukraine) from v

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Zang, Rongyu, Qunli Yu, and Zonglin Guo. "Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing." Foods 12, no. 2 (January 14, 2023): 407. http://dx.doi.org/10.3390/foods12020407.

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The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing compared to the blank control (p < 0.05). Moreover, nitrite supplementation in fermented sausages markedly enhanced the DPPH, as well as the ABTS, hydroxyl radical, and superoxide anion free radical scavenging abilities (FRSA) of polypeptides (p < 0.05). The ferrous ion chelating ability was a

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Habiba, U., MM Hossain, M. Habib, MA Hashem, and MS Ali. "Effect of adding different types of flour on the quality of low fat beef sausage." Bangladesh Journal of Animal Science 50, no. 1 (September 8, 2021): 1–11. http://dx.doi.org/10.3329/bjas.v50i1.55562.

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The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%

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Mohd Zaini, Hana, Mohd Dona Bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, and Wolyna Pindi. "Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties." Applied Sciences 11, no. 22 (November 17, 2021): 10849. http://dx.doi.org/10.3390/app112210849.

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Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour.

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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 (October 28, 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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Ellekjær, M. R., K. I. Hildrum, T. Næs, and T. Isaksson. "Determination of the Sodium Chloride Content of Sausages by near Infrared Spectroscopy." Journal of Near Infrared Spectroscopy 1, no. 2 (March 1993): 65–75. http://dx.doi.org/10.1255/jnirs.7.

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Near infrared (NIR) reflectance and transmittance spectroscopy were studied as potential methods for determination of the sodium chloride (NaCl) content of sausages. Fifty-seven batches of sausages with varying chemical composition were produced. The NaCl content of the sausages varied between 1.4 and 2.2%. NIR reflectance and transmittance analyses were performed on both the sausage-mixes and the sausages. Comparable accuracy was achieved when performing the NIR analysis of either the sausage-mixes or the sausages. The NIR reflectance and transmittance methods were able to determine the NaCl

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Gita, R. S. D., J. Waluyo, Dafik, and Indrawati. "The effectiveness of using chitosan as a natural antibacterial for maintaining the sausage quality." Food Research 6, no. 4 (July 19, 2022): 146–53. http://dx.doi.org/10.26656/fr.2017.6(4).007.

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Sausage is a food that is much favoured by the Indonesian people. Sausage belongs to a group of frozen food products that require cold storage. The weakness of sausages is to become stale when opened and exposed to the free air. It encourages sausage manufacturers to use preservatives in their products. A natural preservative that does not cause negative effects is chitosan from shrimp skin. The purpose of this study was to determine the optimum concentration of chitosan, which can be used as a natural preservative in sausages. The method used was experimental research by developing and utiliz

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Faujan, Nur Huda, Najeeba Azizan, and Norlelawati Arifin. "Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit." Malaysian Journal of Science Health & Technology 8, no. 2 (May 12, 2022): 9–13. http://dx.doi.org/10.33102/2022249.

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Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>

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Guntarti, Any, Mustofa Ahda, and Aprilia Kusbandari. "Determining fatty acids and halal authentication of sausage." Food Research 4, no. 2 (November 17, 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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A. Apriantini, D. Afriadi, N. Febriyani, and I. I. Arief. "Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9, no. 2 (June 30, 2021): 79–88. http://dx.doi.org/10.29244/jipthp.9.2.79-88.

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Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of dur

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Stanisic, N., N. Parunovic, M. Petrovic, C. Radovic, S. Lilic, S. Stajic, and M. Gogic. "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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Sorapukdee, Supaluk, Sujitta Jansa, and Pussadee Tangwatcharin. "Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product." Asian-Australasian Journal of Animal Sciences 32, no. 11 (November 1, 2019): 1763–75. http://dx.doi.org/10.5713/ajas.18.0811.

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Varga-Visi, É., B. Toxanbayeva, G. Andrássyné Baka, and R. Romváari. "Shelf life and quality of Bologna-type fat reduced turkey sausage." Acta Alimentaria 49, no. 1 (March 2020): 60–68. http://dx.doi.org/10.1556/066.2020.49.1.8.

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This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric meas

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