Academic literature on the topic 'Pork sausage'
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Journal articles on the topic "Pork sausage"
Guntarti, Any, Mustofa Ahda, and Aprilia Kusbandari. "Determining fatty acids and halal authentication of sausage." Food Research 4, no. 2 (November 17, 2019): 495–99. http://dx.doi.org/10.26656/fr.2017.4(2).261.
Full textShang, Feifei, Tetyana Kryzhska, and Zhenhua Duan. "Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (August 30, 2022): 6–14. http://dx.doi.org/10.15587/1729-4061.2022.261102.
Full textMazhangara, Irene Rumbidzai, Eliton Chivandi, and Ishmael Festus Jaja. "Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study." International Journal of Food Science 2022 (July 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8736932.
Full textHu, Hewen, Yue Li, Long Zhang, Huajie Tu, Xinyu Wang, Lili Ren, Siqi Dai, and Liyan Wang. "Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage." Foods 10, no. 9 (September 13, 2021): 2167. http://dx.doi.org/10.3390/foods10092167.
Full textGuntarti, Any, Mustofa Ahda, and Neng Sunengsih. "Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (October 28, 2019): 767–72. http://dx.doi.org/10.5219/1162.
Full textMÜRMANN, LISANDRA, LUIS GUSTAVO CORBELLINI, ALEXANDRE ÁVILA COLLOR, and MARISA CARDOSO. "Quantitative Risk Assessment for Human Salmonellosis through the Consumption of Pork Sausage in Porto Alegre, Brazil." Journal of Food Protection 74, no. 4 (April 1, 2011): 553–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-339.
Full textChang, Shun-Hsien, Ching-Hung Chen, and Guo-Jane Tsai. "Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage." Marine Drugs 18, no. 2 (January 22, 2020): 70. http://dx.doi.org/10.3390/md18020070.
Full textHardoyono, Fajar. "PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE]." Jurnal Penelitian Agama 16, no. 1 (January 30, 2015): 106–19. http://dx.doi.org/10.24090/jpa.v16i1.2015.pp106-119.
Full textTorrieri, E., F. Russo, R. Di Monaco, S. Cavella, F. Villani, and F. Masi. "Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed." Food Science and Technology International 17, no. 3 (June 2011): 223–32. http://dx.doi.org/10.1177/1082013210382328.
Full textTangkham, Wannee, and Frederick LeMieux. "The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage." Journal of Food Research 6, no. 6 (November 18, 2017): 83. http://dx.doi.org/10.5539/jfr.v6n6p83.
Full textDissertations / Theses on the topic "Pork sausage"
Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.
Full textSomkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.
Full textMaster of Science (Hons)
Conceição, José Manuel Monteiro Cunha Almeida. "Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5333.
Full textFresh sausage is considered a meat preparation, recognized as a vehicle for Salmonella and constitutes a danger to public health. The research of this pathogen is required by European Regulation (EC) 1441/2007, and its absence in 10g of the product is considered satisfactory. The regulation stated, also sets a criterion of hygiene based on the level of Escherichia coli, considered the best indicator of fecal contamination. In the first part of this study was made a summary of sanitary and hygiene features of fresh sausage production as well own-checks system and legislation aspects. In the second part, are analyze the results of 1705 samples collected over five years (2007-2011), in eight fresh sausage manufacturers installed in Lisbon, west and Leziria-Tejo region . The food safety of meat preparation is characterized here. In the context of the assessment of results, 4.9 % were unsatisfactory to safety criteria (Salmonella), representing a considerable risk to public health. For the hygiene criteria (Escherichia coli) it is found 76 % results satisfactory, 8 % acceptable and 16 % unsatisfactory. The unsatisfactory express some inconsistency in the application of good hygiene practices. It is finally presented some suggestions for improving the microbiological safety of fresh sausage.
Murmann, Lisandra. "Avaliação de risco de infecção por Salmonella sp. em consumidores de lingüiça frescal de carne suína em Porto Alegre, RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2008. http://hdl.handle.net/10183/12927.
Full textIn Southern Brazil, a high prevalence of Salmonella isolation has been reported in slaughter pigs, indicating that pork may represent a hazard to the consumers. In this sense, this study aimed to conduct a risk analysis of the consumption of pork sausage in Southern Brazil. For this purpose, Salmonella prevalence on pork sausages collected at retail level was estimated, growth and death curves for representative porcine Salmonella strains were constructed, the consumption patterns of pork sausages by the population were investigated, and foods involved in salmonellosis outbreaks were analysed. From a total of 336 samples of fresh pork sausage examined, Salmonella enterica was detected in 82 (24.4%) of the samples, with a Most Probable Number count ranging from 0.03 (MPN).g-1 to 460 MPN.g-1, and a median of 0.23 MPN .g-1. Strains belonging to serovars Brandenburg, Panama, Derby and Typhimurium were the most prevalent. Growth and death curves of 12 strains representing Salmonella serovars isolated in this study were similar in assays conducted in nutrient broth. At room temperature, all Salmonella serovars started the exponential phase after a two hours period of lag phase. Under refrigeration, all isolates mantained the initial population counts up to 30 days. The heat destruction was observed after 20 minutes in all assays. Similar assays conducted in fresh pork sausages inoculated with Salmonella demonstrated that no growth of Salmonella sp. could be detected at room temperature and under refrigeration troughout the observation period. After cooking in the oven (200°C) for 15 minutes the inoculated Salmonella population was completely destroyed. Foods containing eggs, mayonnaise or chicken were the most implicated in outbreaks investigated in Rio Grande do Sul. Salmonella counts variaded from <3 MPN to 4.6x109.g-1 of foods involved in these outbreaks, with a median value of 4.6x106.g-1. All strains were identified as S. Enteritidis, and presented a unique macrorestriction profile, demonstrating the predominance of one clonal group in foods involved in the salmonellosis outbreaks. Data obtained in the conducted assays were used to simulate different cenarios, using the @Risk software. Considering that the population usually consums pork sausage after termic treatment (roasting), the estimated risk was very low (6.12 x 10-7). Another simulation, conducted for the low percentage of the population (3%) that declared to consum raw pork sausage, indicated that for 10,000 meal consumption events of one sausage, the probability is 8.78 disease cases. Finally, considering the typical consumption pattern of pork sausage by the population of Porto Alegre city (roasted for at least 15 minutes during a barbecue called “churrasco”) the number of disease cases was simulated. Among 3,354,716.98 “churrascos” prepared monthly in Porto Alegre city, the model indicated a probability of a minimum of 0.01 cases, a media of 2.05 and a maximum of 11.08 disease cases occurring each month. Results of risk assessment show that fresh pork sausage may have been a cause of few undernotificated individual salmonellosis cases in Porto Alegre city.
Collins, Ashley. "Quality attributes during 160 days refrigerated shelf life of a smoked, fully cooked sausage formulated with a nitrite containing pork preblend." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20554.
Full textFood Science Institute
Elizabeth A. Boyle
Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; however, no differences (P > 0.05) were found for any preblends on d 110 or 160. On display d 131, preblend d 0 was more (P < 0.05) yellow than preblend d 4 but similar (P > 0.05) to preblend d 7. There was no preblend effect (P > 0.05) on any of the other attributes measured. Display day did not affect (P > 0.05) purge, pH, proximate analysis, WBSF, juiciness, saltiness or off-flavor. For color, a* and saturation index values decreased (P < 0.05) and L* increased (P < 0.05) between d 0 and 110 as well as d 110 and 131, while L*, a*, a*/b* ratio and saturation index values were similar (P > 0.05) from d 131 to 160. Hue angle value decreased from d 0 to 110 but was similar for the remaining display. A reduction (P < 0.05) in a*/b* ratio was shown from d 0 and 110 (average 0.85) to d 131 and 160 (average 0.78). There was a reduction in salt content by 0.43% and an increase in TBARS values by 0.46 mg malonaldehyde/100 g sample from d 0 compared to d 110, 131 and 160 (P < 0.05). Inconsistent differences were found for sensory panel traits bite and flavor intensity and a reduction in mouthfeel coating was found from d 0, 110 and 131 compared to 160 (P < 0.05). Therefore, preblending could be implemented without any detrimental outcome on quality or sensory attributes of skinless smoked sausage; however, as day of display increases product may become lighter, less red and more oxidized.
Ruengwilysup, Chaowaree. "Controlling Salmonella typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in Nham, a Thai style fermented pork sausage, by lactic acid bacteria /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.
Full textLobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.
Full textDepartment of Food Science
Elizabeth A. E. Boyle
To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.
Figueiró, Lorane Sarmento. "Influência da redução do teor de nitrito de sódio na estabilidade oxidativa e avaliação microbiológica de linguiça suína frescal." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5764.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
The processing of cured meat products involves some chemical preservatives such as sodium nitrite aiming to preserve, modify sensory traits and diversify production. Addition of nitrite has been associated with a negative image as regards the health of consumers due to the formation of nitrosamine, which has led the food industry to reconsider the amount of nitrite used. Given this scenario, the objective of this study was to evaluate the influence of the sodium nitrite concentration on the oxidation stability and microbiological count of fresh pork sausage. Sausage samples containing 0, 50, 100, 150 and 200 mg.kg-1 sodium nitrite were prepared, vacuum-packed and stored at 5 ºC. We evaluated the lipid oxidation profile, by the number of substances reactive to thiobarbituric acid (TBARS), color, pH, acidity and quantification of residual nitrite throughout the storage period (Days 1, 8 and 15). The microbiological evaluation was performed by counting the total coliforms (NMP.g-1); thermo-tolerant coliforms (NMP.g-1), psychrotrophic microorganisms (Log.cfu.g-1) and coagulase-positive Staphylococcus (cfu.g-1) on days 0, 7 and 14. During the studied period, a TBARS of 0.24 mg.kg-1 was observed when 50 mg.kg-1 nitrite were added, and 0,09 mg.kg-1 when we utilized 200 mg.kg-1, displaying a decrease (P ≤ 0.05) in the number of TBARS as the sodium nitrite concentration was elevated. During the storage time, an increase (P ≤ 0.05) from 0.14 mg.kg-1 to 0.21 mg.kg-1 was observed in TBARS, demonstrating development of the lipid-peroxidation process. With regard to the objective determination of the color, increase was observed (P ≤ 0.05) in the L* values (57.77 to 59.2), whereas the b* values were found to reduce (14.9 to 13.3), and no influence (P > 0.05) of sodium nitrite was observed for any of the color parameters assessed. Although the pH and acidity values had no significant differences at the different concentrations of nitrite, they did show variation (P ≤ 0.05) during the storage period, specifically 5.78 to 5.66 and 7.95 to 9.75% lactic acid, respectively. The residual nitrite contents increased (P ≤ 0.05) from 1.95 to 6.57 mg.kg-1 on the 1st day, when the nitrite concentration rose from 50 to 200 mg.kg-1, but during the conditioning time, it reduced almost completely, presenting levels below 2 mg.kg-1 on the 15th day. In the microbiological evaluation of the fresh pork sausage, counts lower than 1 × 103 NMP.g-1 were observed for total and thermo-tolerant coliforms; for coagulase-positive Staphylococcus all the results were negative, showing it to be in accordance with the Brazilian legislation. At the count of psychrotrophic microorganisms, all treatments presented counts above 6 Log cfu.g-1. Given the aforementioned results, we conclude that all treatments showed to be stable at lipid peroxidation and microbiological evaluation. Thus, it may be possible to reduce the sodium nitrite concentrations used in the preparation of fresh pork sausage. However, before adopting this measure, more studies should be conducted to evaluate the influence of nitrite concentrations on the other variables associated with preservation and safety of fresh pork sausage
Durante o processamento de produtos cárneos curados são utilizados alguns conservantes químicos como o nitrito de sódio, com o objetivo de conservar, alterar características sensoriais e diversificar a produção. A adição de nitrito tem sido associada a uma imagem negativa em relação a saúde dos consumidores devido a formação de nitrosaminas, o que tem levado a indústria de alimentos a reconsiderar a quantidade de nitrito utilizada. Considerando essa abordagem, o objetivo deste trabalho consistiu em avaliar a influência da concentração do nitrito de sódio na estabilidade oxidativa e na contagem microbiológica da linguiça suína frescal. Foram elaborados amostras de linguiça com 0, 50, 100, 150 e 200 mg.kg-1 de nitrito de sódio, que foram embaladas a vácuo e armazenadas a temperatura de 5ºC. Foram avaliados o perfil de oxidação lipídica, por meio do número de substâncias reativas ao ácido tiobarbitúrico (TBARS), a cor, o pH, a acidez e a quantificação de nitrito residual ao longo do período de armazenamento (Dias 1, 8 e 15). A avaliação microbiológica foi feita por meio de contagens de coliformes totais (NMP.g-1); coliformes termotolerantes (NMP.g-1), microrganismos psicrotróficos (Log.UFC.g-1) e Staphylococcus coagulase positiva (UFC.g-1) nos dias 0, 7 e 14. Durante o período estudado, observou-se número de TBARS de 0,24 mg.kg-1, quando adicionou-se 50 mg.kg-1 de nitrito e 0,09 mg.kg-1, quando utilizou-se 200 mg.kg-1, verificando-se uma redução (P ≤ 0,05) no número de TBARS com o aumento da concentração de nitrito de sódio. Durante o tempo de armazenamento foi observado um aumento (P ≤ 0,05) nos valores de TBARS, de 0,14 mg.kg-1 para 0,21 mg.kg-1, evidenciando que houve desenvolvimento do processo de oxidação lipídica. Com relação à determinação objetiva da cor, foi observado durante o tempo avaliado, aumento (P ≤ 0,05) dos valores de L* de 57,77 para 59,2, e redução (P ≤ 0,05) dos valores de b* de 14,9 para 13,3, não sendo observada influência (P > 0,05) do nitrito de sódio em nenhum dos parâmetros de cor avaliados. Embora os valores de pH e acidez não tenham tido diferenças significativas nas distintas concentrações de nitrito, apresentaram variação (P ≤ 0,05) durante o período de armazenamento, verificando valores de 5,78 para 5,66 e 7,95 para 9,75 % de ácido lático, respectivamente. Os teores de nitrito residual aumentaram (P ≤ 0,05) de 1,95 para 6,57 mg.kg-1 no 1º dia, quando a concentração de nitrito se elevou de 50 para 200 mg.kg-1, mas durante o tempo de acondicionamento, reduziu-se quase que completamente, apresentando níveis menores que 2 mg.kg-1 no 15º dia. Durante a avaliação microbiológica da linguiça suína frescal, observou-se contagens para coliformes totais e termotolerantes inferiores a 1 x 103 NMP.g-1 e para Staphylococcus coagulase positiva, todos os resultados foram negativos, mostrando-se em acordo com a legislação brasileira. Na contagem de microrganismos psicrotróficos, todos os tratamentos apresentaram contagens superiores a 6 Log UFC.g-1. Diante dos resultados apresentados, conclui-se que todos os tratamentos apresentaram-se estáveis à oxidação lipídica e à avaliação microbiológica. Assim, poderia ser possível reduzir as concentrações de nitrito de sódio usadas no preparo da linguiça suína frescal. Porém, antes de adotar esta medida, são necessários mais estudos para avaliar a influência das concentrações de nitrito sobre outras variáveis associadas à conservação e segurança da linguiça suína frescal
Kruger, Monika Francisca. "Controle de Listeria monocytogenes em lingüiça frescal refrigerada através do uso de óleo essencial de orégano e nisina." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13092006-110306/.
Full textListeria monocytogenes has been recognized as an important foodborne pathogen for the past decade. Although the number of cases per annum is relatively low, the infections can be acute, with mortality up to 30%. In Brazil, some works reported that 32% of dairy meat products were contaminated with L. monocytogenes, and this organism was found in 80% of fresh pork sausage. In spite of modern improvements in food production techniques, the consumers are seeking for \"natural\" food products, i.e., not submitted to aggressive treatments or added of chemical preservatives. Natural antimicrobials are a promising option, but their application requires a better understanding of their functionality in foods. Naturally occurring antimicrobial agents, such as essential oils and their phenolic components, are becoming increasingly popular as preservation agents. Other compound with increased application in foods is nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis. This study aimed to evaluate the antimicrobial effect of oregano essential oil (O.E.O.) and nisin, individually or in combination, on the inhibition of growth of Listeria monocytogenes Scott A in vitro (agar culture medium) and in situ (fresh pork sausage). The inhibitory activity was tested by the well diffusion method, measuring the inhibition halos after 24hours incubation at 37ºC. The concentrations tested were 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% (v/v) for OEO and 0, 100, 200, 400, 600, 800, 1000, 1200, 1400, 1600, 1800 and 2000 ppm for nisin. When the essential oil was used in combination with nisin, a synergistic effect was observed for L. monocytogenes, i.e., the oil enhanced the activity of the bacteriocin. The combination 0.5% (v/v) O.E.O. with 200 ppm nisin presented the best results and was used to test the functionality in fresh pork sausage prepared with three different formulations, containing deboned minced pork meat, 2% salt and 0.015% nitrite, plus spices, emulsifier and antioxidant, and experimentally contaminated with L. monocytogenes Scott A (106 CFU/g). The growth of the pathogen was monitored in the refrigerated product (5oC) up to 10 days, by means of plate counting. Controls without antimicrobials were included in the experiments. Results indicated that O.E.O., used alone, was not effective. Nisin alone caused a 2-log reduction immediately after contact, but during storage the surviving cells presented the same multiplication rate as in the control (? ? 0.5), keeping the counts 2 log lower up to 9 days. When used in combination, the two antimicrobials caused a 4-log count reduction immediately after addition and, when compared to the control, the multiplication rate of the surviving cells during storage under refrigeration up to 10 days was significantly higher (? ? 0.5). However, samples containing these antimicrobials in the tested concentrations failed the sensorial acceptance tests (? ? 0.5). These results indicate that the combination of these antimicrobials can be an additional hurdle for the control of L. monocytogenes in fresh pork sausages, but the final sensorial attributes of the product may hamper their application.
Scapin, Gabrielle. "AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE E ANTIMICROBIANA DO EXTRATO DE SEMENTE DE CHIA E SUA APLICAÇÃO EM LINGUIÇA FRESCAL." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5753.
Full textThe present study had as object verify the antioxidant activity of chia seed extracts (Sálvia hispânica) and its antioxidant effect in pork sausage. First of all, it was held the chemical composition of the chia seed. It presented high dietary fiber content, protein and lipids and low moisture content. After that, it was elaborated hydroethanolic extracts by stirring, using different ethanol concentrations and temperatures. In the extracts obtained were performed analyzes to measure total phenolic compounds, total flavonoids and antioxidant activity in vitro through DPPH and FRAP methods. The extract obtained from stirring using ethanol 80% as solvent and 60ºC temperature, was the one that got the best antioxidants features, so, this one was applied in concentrations of 1%, 1,5% and 2% in pork sausages. To characterize the meat product, were held analyzes to measure pH, color, TBARS values and microbiological analysis. The sensorial analysis was evaluated by the test of acceptability with hedonic scale of seven points, and purchase intent test. The results obtained in the proximate composition, as well as in the microbiological analyzes to positive Staphylococcus coagulase, coliforms between 35ºC and 45ºC, Samonella sp e Clostridium sulfito products reducer are according to what is required by Brazilian law. The sausage pH showed an increase throughout time in storage. Regarding color, the product showed a staining tendency to browning. In the end of 28 days of storage, the TBARS values was 1,12 mg of MDA/kg to the control treatment (0% of chia extract). The chia seed extract did not present effects over the microbiological stability along the storage, measured by counting the total mesophilic aerobic microorganisms and psicrotrofics. The sensorial features stability was kept, showing good acceptability by consumers. Therefore, we can conclude that the chia seed extract (Sálvia hispânica) was able to inhibit the lipid oxidation of pork sausage, which suggests its applicability as a natural antioxidant source.
O presente estudo teve por objetivo verificar a atividade antioxidante de extratos de semente de chia (Sálvia hispânica) e seu efeito antioxidante em linguiça de carne suína. Primeiramente, foi realizada a composição química da semente de chia. A mesma apresentou alto conteúdo de fibra alimentar, proteína e lipídios e baixo teor de umidade. Após elaborou-se os extratos hidroetanólicos por agitação, utilizando diferentes concentrações de etanol e temperaturas. Nos extratos obtidos foram realizadas análises de compostos fenólicos totais, flavonóides totais e atividade antioxidante in vitro através dos métodos DPPH e FRAP. O extrato obtido através de extração por agitação utilizando etanol 80% como solvente e temperatura de 60oC foi o que apresentou as melhores características antioxidantes, então o mesmo foi aplicado nas concentrações de 1%, 1,5% e 2% em linguiças de carne suína. Para a caracterização do produto cárneo, foram realizadas análises de umidade, proteínas, cinzas, gordura e a cada sete dias foram realizadas as análises de pH, cor, índice de TBARS e análises microbiológicas. A análise sensorial foi avaliada através do teste de aceitabilidade com escala hedônica de sete pontos e teste de intenção de compra. Os resultados obtidos na composição centesimal, bem como nas análises microbiológicas para Staphylococcus coagulase positiva, Coliformes a 35 º C e a 45 º C, Samonella sp e Clostridium sulfito redutor dos produtos estão de acordo com o exigido pela legislação brasileira. O pH da linguiça apresentou um aumento ao longo do tempo de armazenamento. Com relação à cor do produto, este apresentou uma coloração com tendência ao escurecimento. Ao fim de 28 dias de armazenamento, os valores de TBARS foram de 1,12 mg de MDA/kg para o tratamento com 2% de extrato de chia e 1,60 mg de MDA/ kg para o tratamento controle (0% de extrato de chia). O extrato de semente de chia não apresentou efeito sobre a estabilidade microbiológica ao longo do armazenamento, avaliada pela contagem de micro-organismos aeróbios mesófilos totais e psicrotróficos. A estabilidade das características sensoriais foi mantida, demonstrando boa aceitabilidade pelo consumidor. Desta forma, conclui-se que o extrato de semente de chia (Sálvia hispânica) foi capaz de inibir a oxidação lipídica da linguiça de carne suína, sendo viável a aplicabilidade como uma fonte antioxidante natural.
Books on the topic "Pork sausage"
Home sausage making. Pownal, VT: Storey Communications, 1987.
Find full textT, Harvey David, ed. Professional charcuterie: Sausage making, curing, terrines, and pâtés. New York: John Wiley & Sons, 1996.
Find full textPavičić, Željko. Kolinje i mesni specijaliteti. 3rd ed. Zagreb: Gospodarski list, 1997.
Find full textMueller, T. G. The professional chef's book of charcuterie: Pates, terrines, timbales, galantines, sausages, and other culinary delights. New York: CBI Book, 1987.
Find full textTorrado, Llorenç. Els embotits a Catalunya: Una tradició, un art, una indústria. [Barcelona]: Editen FECIC, 1985.
Find full textSullivan, Jaclyn. What's in your hot dog? New York: PowerKids Press, 2012.
Find full textDonald, Chris. Viz: The porky chopper : a meaty selection of prime, beefy, lean comic cuts from Viz issues 48 to 52, with stuffing and sausages. London: John Brown Publishing, 1993.
Find full textPanda. Sausage: Pork. Independently Published, 2018.
Find full textJody Maroni's Sausage Kingdom Cookbook. Universe Publishing, 1997.
Find full textPork, Ham and Sausage (Ency of Creative Cooking). Olympic Marketing Corp, 1988.
Find full textBook chapters on the topic "Pork sausage"
Schilling, M. W., T. T. Dinh, A. J. Pham-Mondala, T. R. Jarvis, and Y. L. Campbell. "Fresh Pork Sausage." In Pork, 97–125. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-4-4.
Full textPereira, Jorge A., Lídia Dionísio, Luis Patarata, and Teresa J. S. Matos. "Morcela de Arroz Sausage." In Pork, 427–43. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-18-18.
Full textLópez, Eva María Santos, Ana María Díez Maté, Isabel Jaime Moreno, Magdalena Isabel Cerón Guevara, Javier Castro Rosas, Beatriz Melero Gil, and Jordi Rovira Carballido. "Morcilla and Butifarra Sausage." In Pork, 409–25. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-17-17.
Full textPérez-Álvarez, José Ángel, Manuel Viuda-Martos, and Juana Fernández-López. "Salchichón (Spanish Dry-Cured Sausage)." In Pork, 311–44. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-13-13.
Full textLuciano, Carla Giovana, Flávia C. Vargas, Larissa Tessaro, Marco A. Trindade, Lucas Arantes-Pereira, Andrezza M. Fernandes, and Paulo José do A. Sobral. "Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage." In Food Engineering Series, 3–23. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61817-9_1.
Full textCampagnol, Paulo Cezar Bastianello, José M. Lorenzo, Jordana Lima da Rosa, Bibiana Alves Dos Santos, and Alexandre José Cichoski. "Bologna Sausages." In Pork, 391–408. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-16-16.
Full textLi, Chunbao, Siyuan Chang, and Cui Zhiyong. "Pork Sausages in Asia." In Pork, 155–70. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-6-6.
Full textPopova, Teodora. "Traditional Pork Sausages in Bulgaria." In Pork, 217–49. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-9-9.
Full textRocha, Yana Jorge Polizer, Juliana Cristina Baldin, Heloísa Valarine Battagin, and Marco Antonio Trindade. "Traditional Pork Sausages in Brazil." In Pork, 251–67. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-10-10.
Full textIgor, Tomašević, Simunović Stefan, Đorđević Vesna, Djekic Ilija, and Tomović Vladimir. "Traditional Pork Sausages in Serbia." In Pork, 171–95. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-7-7.
Full textConference papers on the topic "Pork sausage"
Barretto, Andrea Carla Da Silva, Camila Vespucio Bis Souza, Marise Rodrigues Pollonio, and Ana Lúcia Barretto Penna. "Influence of fat level reduction in the drying of Italian salami." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7533.
Full textzsef Farkas, J., áva Andrássy, Judit Krommer, and Lézló Mészáros. "Elimination of Listeria from a sausage batter by HHP treatment." In Fifth International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-543.
Full textBirk, T., K. Müller, T. B. Hansen, and Søren Aabo. "Growth and survival of exponential and stationary phase Salmonella during sausage fermentation." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-635.
Full textPaukatong, Kwantawee V., and Sukun Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." In Third International Symposium on the Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1061.
Full textBoughton, C., F. C. Leonard, J. Egan, P. O'Mahony, G. Kelly, B. K. Markey, and M. Griffin. "Prevalence and number of Salmonella in retail pork sausages." In Fifth International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-528.
Full textMorea, M., A. Matarante, F. Baruzzi, and A. Abbrescia. "Risk analysis of Bacillus spp. isolated from cured pork sausages." In Fifth International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-560.
Full textRantsiou, Kalliopi, Rosalinda Urso, Giuseppe Comi, and Luca Cocolin. "Use of bacteriocin-producer Lactobacillus sakei for fermented sausages production." In Sixth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2005. http://dx.doi.org/10.31274/safepork-180809-733.
Full textCocolin, Luca, Rosalinda Urso, Kalliopi Rantsiou, Carlo Cantoni, and Giuseppe Comi. "Monitoring of a starter culture for fermented sausages by molecular methods." In Sixth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2005. http://dx.doi.org/10.31274/safepork-180809-762.
Full textGumulya, Y., R. Ortega, L. Fernandez, and M. Hernandez. "In-vitro experiment of Listeria reduction in ready-to-eat dry cured sausages." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-645.
Full textHamilton, D., G. Holds, G. Smith, R. Flint, M. Lorimer, D. Davos, A. Kiermeier, and A. Pointon. "National baseline surveys to characterise processing hygiene and microbial hazards of Australian culled sow meat, retail pork sausages and retail pork mince." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-610.
Full textReports on the topic "Pork sausage"
Sebranek, Joseph G., Vincent J. H. Sewalt, Kristen L. Robbins, and Terry A. Houser. Antioxidant Effectiveness of Natural Rosemary Extract in Pork Sausage. Ames (Iowa): Iowa State University, January 2004. http://dx.doi.org/10.31274/ans_air-180814-955.
Full textLaury, Angela M., and Joseph G. Sebranek. Extension of Pork Sausage Shelf Life Using Modified Atmosphere Packaging. Ames (Iowa): Iowa State University, January 2006. http://dx.doi.org/10.31274/ans_air-180814-994.
Full textWolfer, Taylor L., Nuria C. Acevedo, Kenneth J. Prusa, Joseph G. Sebranek, and Rodrigo Tarté. Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-357.
Full textSemaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.
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