sausage flavor

Articles:

PubMed:	Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.
Info:	European Homemade Sausage
PubMed:	Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
Info:	Willow Creek Farm \| Slow Pig
PubMed:	Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
Info:	Chef Tony Mantuano
PubMed:	Sucuk and pastırma: microbiological changes and formation of volatile compounds.
PubMed:	Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
PubMed:	Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.
PubMed:	Systematic identification of Lactobacillus plantarum auxotrophs for fermented Nham using genome-scale metabolic model.
PubMed:	Penicillium species present in Uruguayan salami.
PubMed:	Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
PubMed:	Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.
PubMed:	Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei.
PubMed:	Sensory acceptability of raw and extruded bovine rumen protein in processed meat products.
PubMed:	Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:	Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
PubMed:	Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
PubMed:	The effect of yeast extract addition on quality of fermented sausages at low NaCl content.
PubMed:	Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.
PubMed:	Sources of saturated fat and sucrose in the diets of Swedish children and adolescents in the European Youth Heart Study: strategies for improving intakes.
PubMed:	Effect of several sugars on consumer perception of cured sheepmeat.
PubMed:	Properties of duck meat sausages supplemented with cereal flours.
PubMed:	Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:	Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
PubMed:	[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].
PubMed:	Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
PubMed:	Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage).
PubMed:	Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.
PubMed:	Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
PubMed:	Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
PubMed:	Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
PubMed:	Antioxidant and antimicrobial effects of garlic in chicken sausage.
PubMed:	Expression of virulence-related genes by Enterococcus faecalis in response to different environments.
PubMed:	Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.
PubMed:	Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing.
PubMed:	On-line monitoring of important organoleptic methyl-branched aldehydes during batch fermentation of starter culture Staphylococcus xylosus reveal new insight into their production in a model fermentation.
PubMed:	Development and evaluation of a cabrito smoked sausage product.
PubMed:	Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant.
PubMed:	Effects of environmental factors on leucine catabolism by Carnobacterium piscicola.
PubMed:	[Influence of spiced feed additives on taste of hen's eggs].
PubMed:	Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation.
PubMed:	Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
PubMed:	Quality properties of pork sausage prepared with water-soluble chitosan oligomer.
PubMed:	Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins.
PubMed:	Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.
PubMed:	Sample preparation for the analysis of flavors and off-flavors in foods.
PubMed:	Thermal gelation properties of spent hen mince and surimi.
PubMed:	Changes in the components of dry-fermented sausages during ripening.
PubMed:	A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H-.
PubMed:	Influence of environmental factors on lipase production by Lactobacillus plantarum.
PubMed:	Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.
PubMed:	[Prevalence and significance of carbohydrate craving in Austria].
PubMed:	Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages.
PubMed:	[Experiments with sausage meat on the formation of N epsilon-carboxymethyllysine].
PubMed:	Formation of tyramine by Lactobacillus curvatus LTH 972.
PubMed:	Low-fat meat products-technological problems with processing.
PubMed:	[Double athetosis with Bielschowsky bodies--their histological features and distribution in the lateral pallidum].
PubMed:	Simultaneous determination of dextrose, sucrose, maltose, and lactose in sausage products by liquid chromatography.
PubMed:	[Chemistry of swine liver and products of liver processing. 3. The Maillard reaction of a model and of preserved liverwurst].
PubMed:	Injury to Staphylococcus aureus during sausage fermentation.
PubMed:	Comparative studies of Trypanosoma vespertilionis Battaglia and Trypanosoma dionisii Bettencourt & França.