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3 articles for “sausage”
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Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow
Abstract: The aim of this research was to investigate the effect of the inclusion of cull sow meat on the physicochemical properties of fresh sausage. Five treatments were elaborated: The control (commercial pork) and treatments with 25, 50, 75 and 100% cull sow meat. The quality of the sausages was monitored by physicochemical parameters (moisture, ashes, protein, lipids, pH, water activity, color (L*, a* and b*), water holding capacity (WHC), weight …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 38–48 Read article
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Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties
Abstract: Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 01–08 Read article
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Use of Chicken Mechanically Separated Meat to Obtain Bioactive Peptides
Abstract: Chicken meat is mainly marketed as whole or cut pieces. Some cuts as breast and thigh fillets, back, neck, wings and other bone parts result in by-products, such as mechanically separated meat (MSM). MSM is composed by a large amount of proteins, which have direct application in the production of cooked sausages and mortadella, in addition, protein hydrolysates in order to obtain bioactive peptides. These peptides have functional properties such …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 20–37 Read article