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Готові списки джерел за темами / Wine sausage

Добірка наукової літератури з теми "Wine sausage"

Автор: Grafiati

Опубліковано: 13 вересня 2021

Оновлено: 1 лютого 2022

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Статті в журналах з теми "Wine sausage":

1

Patarata, Luis, Margarida Novais, Maria João Fraqueza, and José António Silva. "Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage." Foods 9, no. 5 (May 25, 2020): 676. http://dx.doi.org/10.3390/foods9050676.

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Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in aw strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.

2

Patarata, Luis, Sílvia Martins, José António Silva, and Maria João Fraqueza. "Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications." Foods 9, no. 2 (February 17, 2020): 206. http://dx.doi.org/10.3390/foods9020206.

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The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.

3

Linares, María Belén, María Dolores Garrido, Conceição Martins, and Luis Patarata. "Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork." Journal of Food Science 78, no. 5 (March 25, 2013): M719—M724. http://dx.doi.org/10.1111/1750-3841.12094.

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4

Feng, Xi, Joseph G. Sebranek, Hyun Yong Lee, and Dong Uk Ahn. "Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage." Meat Science 121 (November 2016): 285–91. http://dx.doi.org/10.1016/j.meatsci.2016.06.027.

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5

DÍEZ, J. GARCÍA, and L. PATARATA. "Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat." Journal of Food Protection 76, no. 4 (April 1, 2013): 588–94. http://dx.doi.org/10.4315/0362-028x.jfp-12-212.

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Portuguese chouriço de vinho is made by drying coarsely minced meat and fat that has been previously marinated with wine (usually red), salt, and garlic for 1 to 2 days at a low temperature (4 to 8°C). This procedure may improve the microbiological safety of the product. The aim of this study was to evaluate the behavior of three pathogens in this product, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus, to establish the minimum period of drying and maturation necessary to render safe products. The pathogens were inoculated in the chouriço de vinho batter. A factorial design was used to study the following variables in the fermentation process: (i) the presence or absence of an indigenous Lactobacillus sakei starter culture; (ii) the presence or absence of fermentable carbohydrates; and (iii) the salt level (1.5 or 3%). The samples were analyzed 24 h after the preparation of the batter (at stuffing); after 7, 15, and 30 days of drying; and after 30 days of storage at 4°C under vacuum. Under all of the conditions studied, the levels of the three pathogens decreased during the drying period. In the early stages of drying, the addition of L. sakei starter culture and/or carbohydrates resulted in lower levels of gram-positive pathogens. After 15 days of drying, populations of all pathogens decreased by ca. 2 log in all samples. At that sampling time, L. monocytogenes was undetectable in the chouriço de vinho with L. sakei starter culture and carbohydrates. The mean count of S. aureus after 15 days of drying was below 1 log CFU/g. After 30 days of drying, no pathogens were detected. The drying period could be shortened to 15 days when considering only the gram-positive pathogens studied and the use of a starter culture and carbohydrates. Due to the low infective dose of Salmonella spp., the product should be considered safe after 30 days, when this pathogen became undetectable.

6

Iryna, VLASENKO, SEMKO Tetiana, and BANDURA Valentyna. "TECHNOLOGY OF COOKED-SMOKED SAUSAGES WITH IODIZED SALT." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (December 10, 2020): 103–12. http://dx.doi.org/10.31617/tr.knute.2020(36)10.

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Background. The most effective and cost-effective method of improving the supply of micronutrients is the enrichment of consumer foods, which are the most common and consumed by all groups of adults and children. One of the means of iodine deficiency prevention is iodized salt usage. The aim of the work is to develop the recipe and substantiate the production technology of cooked smoked sausages for functional purposes with the iodized table salt usage. Materials and methods. The object of research is boiled-smoked sausage cervelat Vinnytskyi, which recipe includes iodized salt according to DSTU 4307: 2004 and water is replaced by ice. The boiled-smoked sausage of the highest grade – cervelat Ukrainskyi was takenas a control sample. The quality research of finished sausages was carried out in accordance with the requirements of DSTU 4591: 2006 on organoleptic parameters. The amount of iodine was determined by the Folgard argentometric method by back titration. Results. Methods of iodine enrichment of food products are analyzed. The mineral composition of meat as a raw material for the production of sausages is presented. Various formulations of mixtures for raw meat salting and formulations of control and test samples of sausages are given. In the recipe of cervelat Vinnytskyi, beef is used 1.7 times less, and pork on the contrary – 2.75 times more. However, neither soy granules nor starch, which is positive, are used in the formulation of the developed product. Also, the type of spicy food additive to enhance the accent of a particular flavor is changed. The technology of salting ground raw meat with iodized salt is proposed. The obtained data confirm that the majority of organoleptic parameters of the test sample does not differ from the control. According to the calculations, the sodium iodide content in boiled-smoked sausage, cervelat Vinnytskyi was determined at the level of 50 mcg per 100 g of product, while in the control sample it was absent. Conclusion. An experimental batch of boiled-smoked sausage cervelat Vinnytskyi of the highest grade with the use of iodized salt was made. The developed technology of cooked-smoked sausage salting with iodized salt allows to enrich the finished product with micronutrients and prevent iodine deficiency. The usage of iodized salt for a wide range of sausages requires further medical and biological research.

7

STRATTON, JAYNE E., ROVERT W. HUTKINS, and STEVE L. TAYLOR. "Biogenic Amines in Cheese and other Fermented Foods: A Review." Journal of Food Protection 54, no. 6 (June 1, 1991): 460–70. http://dx.doi.org/10.4315/0362-028x-54.6.460.

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The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as tyramine and β-phenylethylamine, have been proposed as the initiators of hypertensive crisis in certain patients and of dietary-induced migraine. Another amine, histamine, has been implicated as the causative agent in several outbreaks of food poisoning. Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Although commonly associated with the consumption of scombroid-type fish, other foods such as cheese have also been associated with outbreaks of histamine poisoning. Fermented foods such as wine, dry sausage, sauerkraut, miso, and soy sauce can also contain histamine along with other biogenic amines. Microorganisms possessing the enzyme histidine decarboxylase, which converts histidine to histamine, are responsible for the formation of histamine in foods. One organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of histamine-poisoning. The toxicity of histamine appears to be enhanced by the presence of other biogenic amines found in foods that can inhibit histamine-metabolizing enzymes in the small intestine. Estimating the frequency of histamine poisoning is difficult because most countries do not regulate histamine levels in foods, nor do they require notification when an incident of histamine poisoning occurs. Also, because histamine poisoning closely resembles a food allergy, it may often be misdiagnosed. This review will focus on the importance of histamine and biogenic amines in cheese and other fermented foods.

8

Villa, Caterina, Joana Costa, and Isabel Mafra. "Detection and Quantification of Milk Ingredients as Hidden Allergens in Meat Products by a Novel Specific Real-Time PCR Method." Biomolecules 9, no. 12 (November 29, 2019): 804. http://dx.doi.org/10.3390/biom9120804.

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Milk ingredients are often included in a wide range of meat products, such as cooked hams and sausages, to improve technological characteristics. However, milk proteins are also important food allergens. The aim of this study was the development of a highly sensitive and specific real-time PCR system targeting the 12S rRNA gene of Bos domesticus for the detection and quantification of milk as an allergenic ingredient in processed meat products. The method was able to achieve an absolute limit of detection (LOD) of 6 fg of milk DNA. Using a normalized approach (∆Ct method) for the detection of milk protein concentrate (MPC), it was possible to obtain sensitivities down to 0.01% (w/w) of MPC in model hams (raw and cooked) and autoclaved sausages, and 0.005% in raw sausage mixtures. The developed systems generally presented acceptable PCR performance parameters, being successfully validated with blind samples, applied to commercial samples, and further compared with an immunochemical assay. Trace amounts of milk material were quantified in two out of 13 samples, but the results mostly infer the excessive practice of the precautionary labeling.

9

García-Díez, J., J. Alheiro, A. L. Pinto, L. Soares, V. Falco, M. J. Fraqueza, and L. Patarata. "The Impact of Essential Oils on Consumer Acceptance of Chouriço de vinho - A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase”." Journal of Food Processing and Preservation 41, no. 4 (August 11, 2016): e13056. http://dx.doi.org/10.1111/jfpp.13056.

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10

FARBER, J. M., S. A. MALCOLM, K. F. WEISS, and M. A. JOHNSTON. "Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada." Journal of Food Protection 51, no. 5 (May 1, 1988): 397–401. http://dx.doi.org/10.4315/0362-028x-51.5.397.

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A national survey was conducted to determine the overall microbiological quality of fresh and frozen breakfast-type sausages manufactured in Canada. Fresh (61 lots; 55 producers) and frozen (62 lots; 35 producers) were analyzed for aerobic colony counts (ACCs), coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. There was wide variation in aerobic colony count values, but most were in the range of 104 to 107 CFU/g. Detectable levels of E. coli and S. aureus were found in at least one-third of all fresh and frozen sausages. In addition, Salmonella was detected in 14.8% of lots of fresh sausages and 6.5% of lots of frozen sausages. Frozen sausages generally had lower microbial loads than fresh ones. Although no standards or guidelines for breakfast-type sausages are available from the International Commission on Microbiological Specifications for Foods (ICMSF), guidelines published in the literature were applied to ACCs, coliforms and S. aureus for both fresh and frozen sausages.

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Дисертації з теми "Wine sausage":

1

Brlíková, Eliška. "Vliv přídavku tuzemských vín při výrobě vinných klobás." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449720.

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The aim of this diploma thesis was to determine the effect of the addition of several types of local wines in the production of wine sausages. Selected wine varieties were characterized using basic and modern analytical methods (liquid chromatography with a diode array detector) and the obtained results were compared with the results of sensory analysis.The sensory analysis was divided into two parts, the first evaluated six non-traditional wine varieties used in the production of wine sausages and the second part evaluated samples with the addition of the traditionally used wine variety Veltlínské zelené, but in three different volumes. Using the Statistica program, the data obtained from the sensory analysis were processed and the mutual correlation was evaluated. Using the gas chromatography method with a flame ionization detector the fatty acid content of a standard sample of wine sausage has been determined. Based on all the determined results, the best wine variety for the production of wine sausages was chosen, it was the blue grape variety André.

2

Zhao, Shi-Liang, and 趙時樑. "Influence of Spur Dikes of Wire Sausages on Stream flow Diversity." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/4732wj.

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碩士
逢甲大學
土木及水利工程所
90
This study makes use of straight and meandering channel model test to find out the characteristics of flow change after setting up some spur dikes of wire sausages (lateral stones colonies) in river. Including flow index, riverbed stable index and index of water re-aeration ability were use to judge the rule of diverse change of flow in different test conditions. Conclusions are made as follows： 1. The straight channel in condition of abrupt slope and after setting up spur dikes with 2 to 4 times relative spacing, the riverbed and flow pattern produced by whole physical habitat environment is more diverse and less complicated than others. 2. The meandering channel in condition of 2°slope and with 2 to 4 times spacing of bank width will produce more divers flow change. And the diverse habitat environment could be produced by a channel with curvature of 60°and 90°. The main purpose of this study is to probe flow change after setting up some spur dikes in the river in hydraulic point of view. So the fruits of this research can provide to associate fields for design reference. In recent years, near natural engineering method is popular. I hope this study will be a guidance of thinking and effort for whom working on Eco-hydraulics.

3

Lin, Chun-Hsien, and 林君憲. "The study on the of Ecological Engineering Method Approach Mat Wire Sausages Factors Using Analytic Hierarchy Process Method-An Example On Zengwun River." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/09585320252659733817.

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碩士
立德管理學院
資源環境研究所
94
Generally shore protection and construct things for the concrete of general river, usually regard security as primary purpose, exert a bad influence on the ecological environment and landscaping, the traditional worker law is too hard, should revise and change to adopt the ecological engineering method, merge “the ecology” and “safe”, to be complete in both respects, balance and develop. Executive Yuan Announcement “challenge key development plans of 2008 countries- water and green construction plan”, give consideration to the environmental view and ecological demand in there is not foundation of the supposition in the rivers security. At first with the Wu River, Dongpuruei River, Puzih River, Zengwun River, Gaoping River, some sector as the goal at first, plan and design the exemplary rivers, carry on the river project and view of shore protection of small stream and improve with the ecological engineering method, for other rivers of the whole province's reference. This research, as the research object of the case with the Zengwun River, a dike of Tainan danei, it is one of the Zengwun River, major project lie in bank up with earth thick to fill out soil is it is it take shape green to lead to impose to plant on a large scale after shore protection, take the method for the mat wire sausages. Take the method for “Anaytic Hierachy Proscess（AHP）”, regard academic personnel, personnel of government bodies and project circle personnel of research unit, three big classes, as the questionnaire respondent of experts, and probe into through documents and interview, get the mat wire sausages factors include three major policy-making levels(ecological、environmental protection、economical) aspect, and such 14 factors of assessment criterion as bio-diversity etc, total 17 factors and set up level structure, weight of passing the statistical analysis and calculation and learning every level factor, with passing consistency, the ecological aspect envelopes the shore protection and has priority to consider the factor for the mat wire sausages, it is a environmental protection aspect to be second-class, it is the economic aspect finally, and analyse individually. The result of study shows, academic research unit and government bodies personnel will regard “the ecological aspect” as and have priority to consider the factor most；and the personnel of project circle lay particular stress on the practice, the project cost is considered primarily for it, that is to say that puts“ the economic aspect” first, implement the preliminary analysis result of the ecological worker law to the river shore protection with this research, can offer the ecological engineering method to pursue more perfect testing amount, march toward the track managed continuously forever.

Книги з теми "Wine sausage":

1

Maruggi, Edward Albert. Mushrooms, sausage, and wine: Life with an immigrant father. Pittsford, NY: Winston Pub., 1997.

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2

Pickett, James. Into the sausage machine: The history of 22 Wing. North Bay, Ont: J. Pickett, 1994.

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3

Chebakova, Galina, Mariya Gorbacheva, and Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

4

Sausage, Odom's Tennessee Pride, ed. Cooking with pride: Celebrating 50 years. Madison, Tenn: Odom's Tennessee Pride Sausage, 1994.

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5

Pride, Odom's Tennessee, and Inc Staf Odoms Tennessee Pride Sau. Cooking with Pride: Celebrating 50 Years. Odom's Tennessee Pride Sausage, 1993.

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6

Group, Mintel International, ed. Food and drink - December 1997: Breakfast cereals, occasion cakes, sausages and meat pies, savoury biscuits, wine. London: Mintel International Group, 1997.

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Частини книг з теми "Wine sausage":

1

Leistner, L. "Stable and safe fermented sausages world-wide." In Fermented Meats, 160–75. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2163-1_7.

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2

Shoshan, Nitzan. "The Kebab and the Wurst." In The Management of Hate. Princeton University Press, 2016. http://dx.doi.org/10.23943/princeton/9780691171951.003.0003.

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This chapter examines how young right-wing extremists in Berlin articulate their relations to immigrants and ethnic alterity and how they negotiate layers of otherness in order to trace, in their own voices, their rendering of dominant imaginations of the social and political landscape. It explains how the rise of ethnicity and of a corresponding notion of culture as standard markers of difference has gone hand in hand with the public celebration of diversity, its active interpellation, and new modes of visualization that it has acquired in Berlin. It also shows how the resonances between ethnic otherness, urban landscape, and political contrasts come into sharp focus around food, noting that political subjectivity unfolds between the Wurst (sausage) as proper German nutrition and the Döner (kebab) as the seductive sensuality of otherness.

3

Kiddey, Rachael. "Homelessness in a Global Historical Context." In Homeless Heritage. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780198746867.003.0008.

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One afternoon in late summer of 2010 I was walking home from the shops when I bumped into Punk Paul. ‘Hungry?’ He joked in his thick West Yorkshire accent, gesturing to my bags full of bread, salad, sausages, and wine. ‘I’m having a BBQ at my flat with some friends. Do you want to come?’ Paul eagerly took a few bags from me and we began to the short walk up the hill to where I lived in Bristol. By then I had known him for almost two and a half years. We trusted one another. As we entered the flat, we were first greeted by my dogs, Joey and Pea. Both dogs wagged cheerfully before diving nose first into the bags that we were carrying. ‘Get out of there!’ Paul said gently to the dogs. They knew him from fieldwork. As I started to unpack the shopping, Paul sat cross-legged on the floor, stroking the dogs so that they settled down beside him. ‘Are you any good at making burgers?’ I asked Paul, slapping beef mince and onions onto the kitchen worktop. ‘Can I put some music on? I can’t work wi’out music,’ he said. I tossed him my phone. ‘What the fuck am I supposed to do wi’ that?’ ‘It has music on it!’ I laughed, taking back the phone and flicking to the music library. I gave it to Paul so that he could choose what we listened to and we spent the next hour or so chopping vegetables, dressing leaves and making burgers to Nobody’s Heroes by Stiff Little Fingers. Friends arrived, we barbecued, and, as it got later, one friend put her little girl to sleep in my bed. Paul came to the door of the bedroom where I was reading the little girl a story. ‘Marmite!’ I heard him say my name in a loud whisper. ‘Thanks for your hospitality mate but I’ve got to get going now.’ I went to the door. ‘Everything OK, Paul?’

Звіти організацій з теми "Wine sausage":

1

Feng, Xi, Joseph G. Sebranek, and Dong Uk U. Ahn. Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-type Sausage. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-371.

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