Search
Now showing items 161-170 of 175
Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
(Springer, 2023-01-04)
Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and ...
Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models
(MDPI, 2023-02-08)
Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The
safety of shelf-stable DFS must rely on the production process, which should not only prevent
growth but promote ...
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
(Frontiers Media, 2022-09-30)
Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the ...
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
(SAGE Publications, 2021-06-09)
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate ...
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
(Elsevier, 2020-07-05)
Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to ...
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?
(Elsevier, 2017-10-16)
Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA ...
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
(MDPI, 2022-04-04)
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on ...
Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers
(MDPI, 2023-05-26)
Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health ...
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
(Wiley, 2019-07-31)
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh‐like” qualities and a desire for convenience. Smoothies could help meet these needs ...
Observation and Measurement of Ice Morphology in Foods: A Review
(MDPI, 2023-10-31)
Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. ...