Improved Extraction of Acrylamide and its Quantification in Pork Sausages

2010 ◽  
pp. 225-231
Keyword(s):  
Pork Sausages

The acceptability of alginate containing pork sausages

2019 ◽  
Author(s):  
Muna Fallatah ◽  
Matthew Wilcox ◽  
Peter Chater ◽  
Chris Ward ◽  
Jeffrey Pearson
Keyword(s):  
Pork Sausages

Risk analysis of Bacillus spp. isolated from cured pork sausages

2003 ◽  
Author(s):  
M. Morea ◽  
A. Matarante ◽  
F. Baruzzi ◽  
A. Abbrescia
Keyword(s):  
Risk Analysis ◽  
Bacillus Spp ◽  
Pork Sausages

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

Quality measurements of cuiabana-type pork sausages added with brewing by-product flours

Meat Science ◽  
2021 ◽  
pp. 108441
Author(s):  
Karine Cássia Gomes de Campos ◽  
Ananda Karla Nascimento de Farias ◽  
Gisele Becker ◽  
Gabriela Cristina Silva de Britto ◽  
Willian Pinheiro Soares ◽  
...  
Keyword(s):  
Pork Sausages ◽  
Quality Measurements

scholarly journals Quality of non‐meat ingredients used in the manufacturing of traditional dry‐cured pork sausages

2021 ◽  
Author(s):  
Miguel Elias ◽  
Marta Laranjo ◽  
Ana Cristina Agulheiro‐Santos ◽  
Maria Eduarda Potes ◽  
Alfonso V. Carrascosa
Keyword(s):  
Pork Sausages

scholarly journals Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010 ◽  
Vol 47 (3) ◽  
pp. 266-272 ◽  
Author(s):  
R. Thomas ◽  
A. S. R. Anjaneyulu ◽  
N. Kondaiah
Keyword(s):  
C Storage ◽  
Pork Sausages
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