168 related articles for article (PubMed ID: 34146418)
1. Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages.
Filho PRCO; de Araújo IB; Raúl LJ; Maciel MIS; Shinohara NKS; Gloria MBA
J Food Sci; 2021 Jul; 86(7):2939-2948. PubMed ID: 34146418
[TBL] [Abstract][Full Text] [Related]
2. Effect of different smoking methods on the quality of pork sausages.
Bhuyan D; Das A; Laskar SK; Bora DP; Tamuli S; Hazarika M
Vet World; 2018 Dec; 11(12):1712-1719. PubMed ID: 30774263
[TBL] [Abstract][Full Text] [Related]
3. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type
Sherpa K; Priyadarshini MB; Mehta NK; Vaishnav A; Singh NS; Pati BK
ACS Omega; 2023 Sep; 8(38):34431-34441. PubMed ID: 37779966
[TBL] [Abstract][Full Text] [Related]
4. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
Pourashouri P; Shabanpour B; Kordjazi M; Jamshidi A
J Sci Food Agric; 2020 Sep; 100(12):4474-4482. PubMed ID: 32399983
[TBL] [Abstract][Full Text] [Related]
5. Effect of vacuum cooling on stability of macro-porous sausage during refrigerated storage-Vacuum-cooled sausage has a longer shelf life.
Song XY; Song Z; Liu B; Guo ZY; Luan Y
Food Sci Nutr; 2020 May; 8(5):2223-2233. PubMed ID: 32405379
[TBL] [Abstract][Full Text] [Related]
6. Reduction in Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments.
Mahmoud BS; Coker R; Su YC
Lett Appl Microbiol; 2012 Jun; 54(6):524-9. PubMed ID: 22429153
[TBL] [Abstract][Full Text] [Related]
7. Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product.
Surasani VKR; Raju CV; Sofi FR; Shafiq U
J Sci Food Agric; 2022 Feb; 102(3):1263-1270. PubMed ID: 34358354
[TBL] [Abstract][Full Text] [Related]
8. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage.
Kim IS; Jin SK; Mandal PK; Kang SN
J Food Sci Technol; 2011 Oct; 48(5):591-7. PubMed ID: 23572792
[TBL] [Abstract][Full Text] [Related]
9. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
de Almeida PL; de Lima SN; Costa LL; de Oliveira CC; Damasceno KA; dos Santos BA; Campagnol PC
Meat Sci; 2015 Dec; 110():9-14. PubMed ID: 26156583
[TBL] [Abstract][Full Text] [Related]
10. Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.
Kin S; Schilling MW; Smith BS; Silva JL; Kim T; Pham AJ; Campano SG
J Food Sci; 2011 May; 76(4):S242-50. PubMed ID: 22417369
[TBL] [Abstract][Full Text] [Related]
11. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant
Ali M; Imran M; Nadeem M; Khan MK; Sohaib M; Suleria HAR; Bashir R
Lipids Health Dis; 2019 Jan; 18(1):35. PubMed ID: 30704486
[TBL] [Abstract][Full Text] [Related]
12. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
Wójciak KM; Karwowska M; Dolatowski ZJ
Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
[TBL] [Abstract][Full Text] [Related]
13. Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon.
Albishi T; Banoub JH; de Camargo AC; Shahidi F
J Food Biochem; 2019 Mar; 43(3):e12760. PubMed ID: 31353548
[TBL] [Abstract][Full Text] [Related]
14. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
Yang Y; Wang W; Wu Z; Wang X; Zhang K; Li Y
J Sci Food Agric; 2020 Jan; 100(1):268-276. PubMed ID: 31512249
[TBL] [Abstract][Full Text] [Related]
15. Effect of
Ham HJ; Kang GH; Choi YS; Jeong TJ; Hwang KE; Kim CJ
Korean J Food Sci Anim Resour; 2016 Oct; 36(5):601-611. PubMed ID: 27857535
[TBL] [Abstract][Full Text] [Related]
16. [Biochemical, physicochemical and functional characterization of turbot (Scophthalmus maximus). Study of the changes occurring during the 4 degrees C storage].
Abugoch L; Tapia C; Aravena ME; López L; Ramírez A; Oyarzo M
Arch Latinoam Nutr; 2011 Jun; 61(2):200-8. PubMed ID: 22308947
[TBL] [Abstract][Full Text] [Related]
17. Utilization of smoked salmon trim in extruded smoked salmon jerky.
Kong J; Dougherty MP; Perkins LB; Camire ME
J Food Sci; 2012 Jun; 77(6):S211-5. PubMed ID: 22591245
[TBL] [Abstract][Full Text] [Related]
18. Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage.
Nan H; Stepanova T; Li B
Int J Med Mushrooms; 2023; 25(9):73-83. PubMed ID: 37824407
[TBL] [Abstract][Full Text] [Related]
19. Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan.
Carvalho LT; Lorenzo JM; de Carvalho FAL; Bellucci ERB; Trindade MA; Domínguez R
Foods; 2020 Dec; 9(12):. PubMed ID: 33333724
[TBL] [Abstract][Full Text] [Related]
20. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
Pietrasik Z; Gaudette NJ
J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
