4.1 Article

Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health-A Review

Boris Nemzer et al.

Summary: Red wine, a complex alcoholic beverage, contains a variety of compounds that are beneficial to health and can prevent the development of chronic diseases. These compounds play a critical role in the color and mouthfeel of red wine.

BEVERAGES (2022)

Article Food Science & Technology

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

Ji Wang et al.

Summary: This research investigated the effects of Staphylococcus xylosus and Lactobacillus plantarum on fermented sausage. The results showed that the inoculation of these bacteria can improve lipid hydrolysis and oxidation, restrict the growth of unwanted bacteria, increase the formation of differential flavor compounds, and enhance the flavor of the sausages.

FOODS (2022)

Review Food Science & Technology

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review

Vitor A. S. Vidal et al.

Summary: This review discusses the potential use of replacing NaCl with other chloride salts in salted meat products, examining their effects on microbiological evolution, sensory properties, oxidative reactions, and proteolysis/lipolysis. While partially substituting NaCl with KCl is supported by scientific evidence, further advancements are necessary for the introduction of CaCl(2) and MgCl(2) as NaCl replacers. Additionally, more studies are needed on the shelf-life and economic issues of alternatively salted products.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Food Science & Technology

Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy

Christina Charmpi et al.

Summary: Food labelling is a tool to provide consumers with information about product characteristics such as traditionality and naturalness. Higher degrees of tradition and naturalness are associated with higher prices, and labels on fermented meat products tend to emphasize authenticity more than naturalness.

MEAT SCIENCE (2021)

Review Biochemistry & Molecular Biology

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Rocio Gutierrez-Escobar et al.

Summary: Polyphenols in wine play a crucial role in determining its quality and health benefits, allowing for the management of wine properties based on polyphenolic composition, from variety selection, winemaking techniques to post-fermentative strategies. Multiple extraction methods and analytical techniques are used for polyphenol detection and quantification in wine.

MOLECULES (2021)

Article Food Science & Technology

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

Debao Wang et al.

Summary: The study demonstrates that mixed starter cultures can enhance the quality of sausages and inhibit the growth of harmful microorganisms, especially the combination of L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2, which has a positive impact on fermented meat products.

FOODS (2021)

Review Biochemistry & Molecular Biology

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Karolina Ferysiuk et al.

ANTIOXIDANTS (2020)

Proceedings Paper Food Science & Technology

Wine and health: A review of its benefits to human health

D. A. Wurz

41ST WORLD CONGRESS OF VINE AND WINE (2019)

Article Food Science & Technology

Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives

Geoffrey Ras et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Article Food Science & Technology

Elements of innovation and tradition in meat fermentation: Conflicts and synergies

Frederic Leroy et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

Review Food Science & Technology

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Yogesh Kumar et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Article Biochemistry & Molecular Biology

Effect of Addition of Natural Antioxidants on the Shelf-Life of Chorizo, a Spanish Dry-Cured Sausage

Mirian Pateiro et al.

ANTIOXIDANTS (2015)

Review Food Science & Technology

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Frederic Leroy et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Article Food Science & Technology

Innovative traditions in swiftly transforming foodscapes: An exploratory essay

Anneke Geyzen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

Review Food Science & Technology

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

M. S. Brewer

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)

Review Biochemistry & Molecular Biology

Nitric oxide and quality and safety of muscle based foods

Leif H. Skibsted

NITRIC OXIDE-BIOLOGY AND CHEMISTRY (2011)

Article Food Science & Technology

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

S. G. Sayago-Ayerdi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

The use and control of nitrate and nitrite for the processing of meat products

Karl-Otto Honikel

MEAT SCIENCE (2008)

Article Food Science & Technology

Investigation of the physicochemical and sensory homogeneity of traditional French dry sausages

Jonathan Rason et al.

MEAT SCIENCE (2007)

Review Food Science & Technology

Functional meat starter cultures for improved sausage fermentation

F Leroy et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Review Food Science & Technology

New formulations for healthier dry fermented sausages:: a review

E Muguerza et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Chemistry, Applied

A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content

D Hornero-Méndez et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)