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Journal articles on the topic 'Duck sausage'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

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) (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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2

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

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<em>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. </em><em>Thus, </em><em>the research object is duck sausage with taro paste.</em> <em>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 an

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3

Hupron, Mas’ud Zakqi, Anna Lidiyawati, and Nining Haryuni. "Quality Duck Sausage with The Addition of Various Levels of Okra Flour." Jurnal Ternak 14, no. 2 (2024): 89–95. http://dx.doi.org/10.30736/jt.v14i2.166.

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The aims of this study aims is to kno the quality of duck meat sauge that has similar fiber to beef at a cheaper price. Duck meat has enough make sausages without added fat, thus makes duck meat more savory taste. The addition of okra flour in duck sausage is increase the shelf life of duck sausage. Because okra flour has a high potential for antioxidant content, it is necessary to know the characteristics of duck sausage which include color, taste, aroma, texture, and shelf life. The research method used was experimental based on a completely randomized design consisting of five treatments an

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4

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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5

Prayitno, Agus Hadi, Dyah Laksito Rukmi, Agatha Widiyawati, and Budi Prasetyo. "Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage." Jurnal Ilmu Ternak dan Veteriner 27, no. 2 (2022): 100–106. http://dx.doi.org/10.14334/jitv.v27i2.3009.

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Duck eggshells are one of bio-wastes from poultry industry and household that have been disposed. Duck eggshells contain high calcium which can be applied as an alternative source of daily calcium for the body. Nanostructured duck eggshell calcium can be used as a food additive in beef sausage processing. This study was conducted to determine the chemical quality of beef sausage fortified by duck eggshell nano-calcium. The materials include beef, soy protein isolate, palm oil, garlic, salt, pepper, shallot, onion, tapioca, monosodium glutamate, sodium tripolyphosphate, nutmeg, coriander, frank

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6

F., Haslia, Adzitey F., Huda N., and Ali G.R.R. "Effect of steaming and storage time on the microbial quality of duck and quail sausages." Global Animal Science Journal (GASJ) 2, no. 1 (2015): 1209–14. https://doi.org/10.5281/zenodo.19357.

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The effects of steaming and storage time on the microbial quality of duck and quail sausages were investigated. Duck and quail sausages were either inoculated with or without pure cultures of <em>Escherichia coli, Salmonella </em>spp<em>.</em> and <em>Listeria monocytogenes</em> during preparation and analyzed microbiologically for <em>Escherichia coli </em>and<em> Salmonella </em>spp.,<em> Listeria monocytogenes,</em> total aerobic bacterial counts and coliforms on day 0, 3, 5, 7, and 10. Total aerobic bacterial counts for non-steamed inoculated and non-inoculated duck and quail sausages rang

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F., Haslia, Adzitey F., Huda N., and Ali G.R.R. "Effect of steaming and storage time on the microbial quality of duck and quail sausages." Global Animal Science Journal 2, no. 1 (2015): 110–16. https://doi.org/10.5281/zenodo.27220.

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The effects of steaming and storage time on the microbial quality of duck and quail sausages were investigated. Duck and quail sausages were either inoculated with or without pure cultures of <em>Escherichia coli, Salmonella </em>spp<em>.</em> and <em>Listeria monocytogenes</em> during preparation and analyzed microbiologically for <em>Escherichia coli </em>and<em> Salmonella </em>spp.,<em> Listeria monocytogenes,</em> total aerobic bacterial counts and coliforms on day 0, 3, 5, 7, and 10. Total aerobic bacterial counts for non-steamed inoculated and non-inoculated duck and quail sausages rang

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8

Habbib Khirzin, Muhammad, Abdul Holik, Trias A. Laksanawati, Muhammad Wildan Habibi, Aisha R. Fatmawati, and Yuris B. A. Firani. "Application of duck bone gelatin and sodium alginate-based edible coating materials on beef sausage quality during chilled storage." BIO Web of Conferences 90 (2024): 01002. http://dx.doi.org/10.1051/bioconf/20249001002.

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Edible coating is an eco-friendly packaging that is starting to be widely used as a primary packaging for processed meats such as sausages. One of the raw materials for making edible coatings was gelatin extracted from duck bones. The combination of gelatin with sodium alginate was expected to improve the quality of sausages. This research was conducted to study the efficacy of duck bone gelatin and sodium alginate coating materials on beef sausage quality during chilled storage. A randomized group design was used as an experimental design with four replications. The independent variable was s

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9

Nataliia, Bozhko, Pasichnyi Vasyl, Marynin Andriy, Tischenko Vasil, Strashynskyi Igor, and Kyselov Oleksandr. "THE EFFICIENCY OF STABILIZING THE OXIDATIVE SPOILAGE OF MEAT-CONTAINING PRODUCTS WITH A BALANCED FAT-ACID COMPOSITION." Eastern-European Journal of Enterprise Technologies 3, no. 11 (105) (2020): 38–45. https://doi.org/10.15587/1729-4061.2020.205201.

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This paper reports a study of the fatty acid composition of a meat-containing semi-smoked sausage with Peking duck meat that established the biological effectiveness of the product's fat. The rosemary extract application efficiency has been investigated for the course of oxidation processes in a semi-smoked sausage with a high content of unsaturated fatty acids. The high content of the monounsaturated FA C18:1 ω-9 (oleic) has been determined experimentally, 40.37 g/100 g fat. The content of the PUFA ω-3 in a meat-containing semi-smoked sausage made from the meat of Pe

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10

Prayitno, AH, DL Rukmi, A. Widiyawati, and B. Prasetyo. "The fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage." IOP Conference Series: Earth and Environmental Science 980, no. 1 (2022): 012016. http://dx.doi.org/10.1088/1755-1315/980/1/012016.

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Abstract This research was aimed the fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage. The materials include beef, duck eggshell nano-calcium, tapioca, soy protein isolate, palm oil, salt, pepper, garlic, onion, shallot, coriander, nutmeg, sugar, frankfurter, sodium tripolyphosphate, monosodium glutamate, and ice. The treatments for fortification of duck eggshell nano-calcium were 0; 0.15; 0.3; 0.45; and 0.6% of the total dough. The parameters tested were pH value, water holding capacity, tenderness, and water activity. The physical quality data were a

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11

Prayitno, Agus Hadi, Faradinda Lorenza, Suparmi Suparmi, and Muhamad Hafiidh Naafi’yan. "Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18C." Jurnal Ilmu Ternak dan Veteriner 26, no. 4 (2022): 152. http://dx.doi.org/10.14334/jitv.v26i4.2900.

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<p class="abstrak2"><span lang="IN">This study aimed to determine the effect of fortification of duck eggshell</span><span lang="IN">nano-calcium and different types of packaging on the quality of chicken sausage. The </span><span>sausage was made</span><span lang="IN"> of duck eggshell</span><span lang="IN">nano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment f

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12

Shang, Feifei, Tetyana Kryzhska, and Zhenhua Duan. "Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage." Eastern-European Journal of Enterprise Technologies 1, no. 11(115) (2022): 41–48. http://dx.doi.org/10.15587/1729-4061.2022.253210.

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Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100 min were s

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13

Feifei, Shang, Kryzhska Tetyana, and Duan Zhenhua. "Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage." Eastern-European Journal of Enterprise Technologies 1, no. 11(115) (2022): 41–48. https://doi.org/10.15587/1729-4061.2022.253210.

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Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100&

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14

Bozhko, Nataliia, Vasyl Pasichnyi, Andriy Marynin, Vasyl Tischenko, Igor Strashynskyi, and Oleksandr Kyselov. "INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT." EUREKA: Life Sciences 3 (May 31, 2020): 18–25. http://dx.doi.org/10.21303/2504-5695.2020.001321.

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The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1

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15

Nataliia, Bozhko, Pasichnyi Vasyl, Marynin Andriy, Tischenko Vasyl, Strashynskyi Igor, and Kyselov Oleksandr. "INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT." EUREKA: Life Sciences, no. 3 (May 31, 2020): 18–25. https://doi.org/10.21303/2504-5695.2020.001321.

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The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is

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16

Bozhko, Nataliia, Vasyl Tischenko, Vasyl Pasichnyi, et al. "The quality characteristics of sausage prepared from different ratios of fish and duck meat." Potravinarstvo Slovak Journal of Food Sciences 15 (January 28, 2021): 26–32. http://dx.doi.org/10.5219/1482.

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The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the anal

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17

Tanviana, Alzara, Djalal Rosyidi, and Agus Susilo. "Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage." Asian Food Science Journal 22, no. 9 (2023): 11–22. http://dx.doi.org/10.9734/afsj/2023/v22i9654.

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This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid

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18

Noach, Yakob Robert, Agatha Feriyanti Fore Kehik, and Gertruida Margareth Sipahelut. "The The Chemical Characteristic of Manila Duck Sausage Processed by Using Purple Sweet Potato Flour as Subtitute of Tapioca." Journal of Tropical Animal Science and Technology 4, no. 1 (2022): 1–9. http://dx.doi.org/10.32938/jtast.v4i1.2092.

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Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, fat content and pH of Manila duck sausage. Completely randomised design with 5 treatments and 3 replications was applied in this experiment. Those treatment were: P0 = 100% of tapioca; P1 = 25% purple sweet potato flour + 75% tapioca; P2 = 50% purple sweet potato flour + 50% tapioca; P3 = 75% purple sweet potato flour + 25% tapioca; dan P4 = 100% purple sweet potato flour. Variable measured were: antioxidant, fat oxidation, fat content and pH. The result showed that treat

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19

Bozhko, N. V., V. I. Tischenko, V. M. Pasichnyi, and O. Antonenko. "Development of meat-containing semi-smoked sausages with Muscovy duck meat and white carp." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (2018): 12–16. http://dx.doi.org/10.32718/nvlvet9003.

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The article is devoted to the substantiation of expediency of combining white carp (Hypophthalmichthys molitrix) with Muscovy duck meat (Cairina moschata), grown in farms of the Sumy region. The recipes of meat-containing minced sausage systems for the production of meat-containing semi-smoked sausages have been developed. A complex of research of nutritional value and functional and technological indices of perfume systems and finished products was carried out. It was shown that the protein content in samples of meat- containing semi-smoked sausages increased by 4.00–5.16% and amounted to 16.

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Bhattacharyya, Debashis, Mita Sinhamahapatra, and Subhasish Biswas. "Preparation of sausage from spent duck – an acceptability study." International Journal of Food Science & Technology 42, no. 1 (2007): 24–29. http://dx.doi.org/10.1111/j.1365-2621.2006.01194.x.

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21

N., Bozhko, Tishchenko V., Pasichniy V., and Verteleckaja N. "DEVELOPMENT OF SAUSAGES FROM THE PEKING DUCK MEAT." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1 (27) (July 6, 2018): 112–22. https://doi.org/10.5281/zenodo.1306458.

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<em>Expanding the range of quality products, rationalizing the use of protein-based raw materials of regional origin is an important social task that will enable the diet of the population of Ukraine to be enriched with high nutritional value food. The article shows the results of study of possibility and perspective of using Peking duck meat with the simultaneous replacement of pork with by-products and protein-based supplements in meat-filled, semi-smoked sausage recipes.</em> <em>Investigation of functional and technological indicators of model minced meat by developed formulations showed a

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22

Huda, N., I. Ismail, and R. Ahmad. "Physicochemical Properties of Low-Fat Duck Sausage Formulated with Palm Oil." Asian Journal of Poultry Science 4, no. 3 (2010): 113–21. http://dx.doi.org/10.3923/ajpsaj.2010.113.121.

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23

Prasetyo, B., and A. H. Prayitno. "The sensory characteristics of fortified beef sausage with duck eggshell nano-calcium." IOP Conference Series: Earth and Environmental Science 672, no. 1 (2021): 012042. http://dx.doi.org/10.1088/1755-1315/672/1/012042.

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Dewi, Muthia, Nurul Huda, and Easa A. M. "Effect of Garlic (Allium Sativum) on Duck Sausage Quality during Refrigerated Storage." International Journal on Advanced Science, Engineering and Information Technology 4, no. 3 (2014): 148. http://dx.doi.org/10.18517/ijaseit.4.3.389.

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Huda, Nurul, Ooi Jun Lin, Yong Chiew Ping, and Tina Nurkhoeriy. "Effect of Chicken and Duck Meat Ratio on the Properties of Sausage." International Journal of Poultry Science 9, no. 6 (2010): 550–55. http://dx.doi.org/10.3923/ijps.2010.550.555.

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26

Халиуллина, З. М., И. Х. Гайфуллин, А. С. Ганиев, and А. А. Щелчкова. "The use of a complex food additive in the production of half-smoked sausage from duck meat in the conditions of the SHPK «Kausar»." Food processing industry, no. 10 (October 4, 2023): 40–42. http://dx.doi.org/10.52653/ppi.2023.10.10.007.

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В статье отражены результаты качественной оценки полукопченой колбасы из утиного мяса, выработанной с применением комплексной пищевой добавки. Полученная полукопченая колбаса была произведена в условиях СХПК «Каусар» Лаишевского района Республики Татарстан. В выполненной работе для выработки полукопченой колбасы была использована пищевая добавка, содержащая экстракты пряностей (черный и белый перец, кардамон и чеснок), соль (8 %), коптильный ароматизатор, усилитель вкуса и аромата (E 621), регуляторы кислотности, изоаскорбиновую кислоту и пирофосфат (E 450) в разной дозировке. В ходе экспериме

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Tahir, Muharb A., Majid H. Alasadi, and Zainab A. Kadham. "Effect of Different Levels of Beef and Duck Meat on the Properties of Sausage." Pakistan Journal of Nutrition 11, no. 12 (2012): 1194–96. http://dx.doi.org/10.3923/pjn.2012.1194.1196.

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Firmansyah, Rizky, Ahmad Mubarok, and M. Tsani Ashrofazami. "Cara Kerja dan Fungsi Kondensor Sebagai Pelepas Panas Pada Gas Refrigran Di PT. Phalosari Unggul Jaya." Elconika: Jurnal Teknik Elektro 3, no. 1 (2024): 1–7. https://doi.org/10.33752/elconika.v3i1.8261.

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In our daily lives, we certainly cannot be separated from frozen processed foods that we usually find in supermarkets or other frozen food stores. There are many frozen processed foods that we can find on the market, one example is frozen chicken, frozen duck, frozen sausage and so on. PT. Phalosari Unggul Jaya is a company that focuses on the field of chicken, duck cutting and providing frozen processed or ingredients made from chicken. To meet the needs of frozen food in the community, PT. Phalosari Unggul Jaya now utilizes Air Blast Freezer technology or what is commonly called ABF, Air Bla

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Lesiów, T. "Influence of storage time of duck breast muscles at -18°C on rheological properties of gelled tissue and model sausage." Food / Nahrung 34, no. 8 (1990): 747–58. http://dx.doi.org/10.1002/food.19900340820.

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Soltan, Osama I. A., Hanaa S. S. Gazwi, Galiya R. Yusupova, Andrey P. Gerasimov, Awatif M. Almehmadi, and Reem M. E. Magdy. "Effect of Echinacea purpurea extract and powder with reduced sodium nitrite on quality, oxidative stability, and microbial safety of dry-fermented duck sausage." Food Chemistry: X 29 (July 2025): 102774. https://doi.org/10.1016/j.fochx.2025.102774.

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Lesiów, T. "Comparison of changes occurring in rheological properties of gelled tissue and model sausage prepared from duck breast muscles stored at −2°C and −18°C." Food / Nahrung 34, no. 10 (1990): 927–33. http://dx.doi.org/10.1002/food.19900341017.

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32

Kang, Geunho, Pil-Nam Seong, Soohyun Cho, et al. "Effect of Addition Duck Skin on Quality Characteristics of Duck Meat Sausages." Korean Journal of Poultry Science 41, no. 1 (2014): 45–52. http://dx.doi.org/10.5536/kjps.2014.41.1.45.

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33

Yang, H. S., M. S. Ali, J. Y. Jeong, et al. "Properties of duck meat sausages supplemented with cereal flours." Poultry Science 88, no. 7 (2009): 1452–58. http://dx.doi.org/10.3382/ps.2008-00361.

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34

Bozhko, N., V. Tischenko, V. Pasichnyi, and O. Moroz. "DEVELOPING THE FORMULAS OF BOILED-SMOKED SAUSAGES CONTAINING MUSCOVY DUCK MEAT." Scientific Works of National University of Food Technologies 23, no. 5(2) (2017): 125–30. http://dx.doi.org/10.24263/2225-2924-2017-23-5-2-18.

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35

Radwan, Mohamed, Mohamed Emara, and Ibrahim Ibrahim. "Image Case: Sausage Shaped Stone Extraction from the Common Bile Duct." Afro-Egyptian Journal of Infectious and Endemic Diseases 2, no. 4 (2012): 179. http://dx.doi.org/10.21608/aeji.2012.16254.

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Ogawa, Hiroshi, Yasuo Takehara, and Shinji Naganawa. "Imaging diagnosis of autoimmune pancreatitis: computed tomography and magnetic resonance imaging." Journal of Medical Ultrasonics 48, no. 4 (2021): 565–71. http://dx.doi.org/10.1007/s10396-021-01145-8.

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AbstractAutoimmune pancreatitis (AIP) is a pancreatic phenotype of IgG4-related systemic disease. Since its first description in the literature, characteristic imaging features have gradually become known to many clinicians encompassing various specialties in the past quarter century. CT and MRI have been the workhorses for imaging diagnosis of AIP. Typical features include sausage-like swelling of the focal or entire pancreas, duct-penetrating sign, a capsule-like rim of the affected lesions, and homogeneous delayed enhancement or enhanced duct sign after contrast administration, as well as c

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Ali, M. S., G. D. Kim, H. W. Seo, et al. "Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour." Asian-Australasian Journal of Animal Sciences 24, no. 3 (2011): 421–28. http://dx.doi.org/10.5713/ajas.2011.10095.

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38

Lorenzo, J. M., S. Temperán, R. Bermúdez, L. Purriños, and D. Franco. "Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages." Poultry Science 90, no. 6 (2011): 1334–39. http://dx.doi.org/10.3382/ps.2010-01140.

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39

Ismail, I., N. Huda, and F. Ariffin. "Quality Characteristics of Spent Duck Sausages Containing Surimi Like Material Substitution During Refrigerated Storage." International Journal of Poultry Science 13, no. 4 (2014): 228–39. http://dx.doi.org/10.3923/ijps.2014.228.239.

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Feife, Shang, Tetiana Kryzhska, Svitlana Danylenko, Nina Usatenko, and Duan Zhenhua. "Effects of different duck meat and wheat bran contents on the quality characteristics of sausages." FOOD RESOURCES 9, no. 17 (2021): 6–13. http://dx.doi.org/10.31073/foodresources2021-17-01.

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Pasichnyi, Vasyl, Nataliia Bozhko, Vasyl Tischenko, et al. "Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages." Eastern-European Journal of Enterprise Technologies 1, no. 11(115) (2022): 33–40. http://dx.doi.org/10.15587/1729-4061.2022.252369.

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In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced me

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Vasyl, Pasichnyi, Bozhko Nataliia, Tischenko Vasyl, et al. "Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages." Eastern-European Journal of Enterprise Technologies 1, no. 11(115) (2022): 33–40. https://doi.org/10.15587/1729-4061.2022.252369.

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Abstract:

In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples o

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Shamova, Tetiana. "Unilateral ‘Sausaging’ of the Stensen's Duct." Journal of Diagnostics and Treatment of Oral and Maxillofacial Pathology 3, no. 8 (2019): 201. http://dx.doi.org/10.23999/j.dtomp.2019.8.5.

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A 35-year-old white lady was referred to Kyiv Regional Clinical Hospital for the sialography due to several year history of recurrent swelling of the right parotid gland. A multi-slice computed tomographic sialography of the both parotid glands was performed. A 1-minute postcontrast axial scan shows a dilated right Stensen`s duct with multiple strictures (arrowheads) and dilated intraglandular branches. ‘String of sausages’ appearance represents the ducts` inflammation and terms sialodochitis. But the signs of sialodochitis can be found in several pathologic conditions, like chronic recurrent

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Kang, Geunho, Hyoung-Joo Ham, Pil-Nam Seong, et al. "Effect of Addition Levels of Duck Meat on Quality Characteristics of Emulsion Type Sausages during Cold Storage." Korean Journal of Poultry Science 41, no. 2 (2014): 77–85. http://dx.doi.org/10.5536/kjps.2014.41.2.77.

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Mazur-Włodarczyk, Katarzyna, and Agnieszka Gruszecka-Kosowska. "Sustainable or Not? Insights on the Consumption of Animal Products in Poland." International Journal of Environmental Research and Public Health 19, no. 20 (2022): 13072. http://dx.doi.org/10.3390/ijerph192013072.

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Animal products are one of the main constituents of the human diet. They are the main source of energy, proteins, microelements, and bioactive substances. The most popular negative health impacts linked with the consumption of animal products are obesity, atherosclerosis, heart attacks, and cancer. Apart from human health, consuming animal products is also controversial lately, due to farm animals’ well-being and environmental protection issues. Thus, within the context of sustainability, the consumption trends of animal products were investigated through our on-line questionnaire surveys. The

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Kim, Han-Sol, Sol-Hee Lee, and Hack-Youn Kim. "Analysis of the Replacement Effect of Added Chicken and Duck Skin Fat as a Pork Back Fat Replacement in Chicken Breast Emulsion Sausages." Journal of the Korean Society of Food Science and Nutrition 52, no. 2 (2023): 178–85. http://dx.doi.org/10.3746/jkfn.2023.52.2.178.

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Amaral, Joana S., Cristina G. Santos, Vitor S. Melo, Joana Costa, M. Beatriz P. P. Oliveira, and Isabel Mafra. "Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages." Food Control 47 (January 2015): 190–95. http://dx.doi.org/10.1016/j.foodcont.2014.07.009.

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COLLADO, LUIS, JOSEP GUARRO, and MARIA JOSÉ FIGUERAS. "Prevalence of Arcobacter in Meat and Shellfish." Journal of Food Protection 72, no. 5 (2009): 1102–6. http://dx.doi.org/10.4315/0362-028x-72.5.1102.

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Arcobacter is considered an emergent foodborne and waterborne enteropathogen. However, its prevalence in foods of animal origin is only partially known, because most studies have been concentrated on poultry, pork, and beef, and methods applied do not allow identification of all currently accepted Arcobacter species. We investigated the prevalence of Arcobacter in 203 food samples, 119 samples of seven different types of meats and 84 samples of four types of shellfish. Isolates were identified in parallel by using a published multiplex PCR method and a recently described 16S rDNA restriction f

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Peterson, Pete F. "A Comprehensive Review of Intestinal Atresias." International Journal of Biochemistry and Peptides 1, no. 1 (2021): 12–17. http://dx.doi.org/10.55124/ijbp.v1i1.77.

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Introduction: Intestinal atresia is an uncommon but challenging disease that require a high level of suspicion for timely diagnosis and expeditious treatment. Its incidence ranges anywhere from 3.4 per 10,000 to 1 per 66,000 live births. Herein we present a comprehensive review of the various presentations of Intestinal Atresia and provide an algorithm for its evaluation. Methods: A review of modern English Language in Index databases (PubMed, SCOPUS, EMBASE, MEDLINE, etc) in the English language was preformed. The etiology, pathophysiology, and management of the intestinal atresia at di

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Feifei, Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, and Tsvitana Korol. "Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages." Animal Science and Food Technology 13, no. 3 (2022). http://dx.doi.org/10.31548/animal.13(3).2022.7-13.

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Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject of research: changes in the quality characteristics of poultry sausage products conditioned by the use of different doses of taro puree, potato starch, and spices. Research methods: physical and chemical properties (moisture, pH, cooking losses, emulsion stability), colour and sensory characteristics of finished products. For the experiment, 500 g

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