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For: Zhang Y, Zhang Y, Zhou X, Wang S, Li P. Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening. Foods 2021;10:foods10030630. [PMID: 33802635 PMCID: PMC8002409 DOI: 10.3390/foods10030630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/04/2021] [Accepted: 03/09/2021] [Indexed: 11/27/2022]  Open
Number Cited by Other Article(s)
1
Hossain MJ, Alam AMMN, Kim SH, Kim CJ, Joo ST, Hwang YH. Techniques and Emerging Trends in Flavor and Taste Development in Meat. Food Sci Anim Resour 2025;45:266-281. [PMID: 39840245 PMCID: PMC11743836 DOI: 10.5851/kosfa.2024.e131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2024] [Revised: 12/03/2024] [Accepted: 12/03/2024] [Indexed: 01/23/2025]  Open
2
Karwowski MSM, Francisco-Maffezzolli EC, da Costa Boiko E, de Macedo REF. Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage. Heliyon 2024;10:e40738. [PMID: 39691201 PMCID: PMC11650293 DOI: 10.1016/j.heliyon.2024.e40738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 11/05/2024] [Accepted: 11/26/2024] [Indexed: 12/19/2024]  Open
3
Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024;185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
4
Bogdanović S, Stanković S, Berić T, Tomasevic I, Heinz V, Terjung N, Dimkić I. Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage". Foods 2023;12:foods12030664. [PMID: 36766190 PMCID: PMC9913956 DOI: 10.3390/foods12030664] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/23/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]  Open
5
Yang L, Yan X, Liu T, Kang L, Sun Y, Gao X, Zhao X, Duan Y. Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage. Front Nutr 2023;10:1123627. [PMID: 37113289 PMCID: PMC10126671 DOI: 10.3389/fnut.2023.1123627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 03/16/2023] [Indexed: 04/29/2023]  Open
6
Zhou Y, Zhou Y, Wan J, Zhu Q, Liu L, Gu S, Li H. Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages. Food Chem X 2022;17:100543. [PMID: 36845517 PMCID: PMC9943751 DOI: 10.1016/j.fochx.2022.100543] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/08/2022] [Accepted: 12/10/2022] [Indexed: 12/14/2022]  Open
7
Application of ginseng powder and combined starter culture for improving the oxidative stability, microbial safety and quality characteristics of sausages. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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