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Updated: Jun 17, 2026

Preparation of High-Quality Fermented Fish Product
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Published on: August 23, 2019

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使用从花废物中获得的粉末来重新制造猪肉香肠:对其质量的影响

Alexandra Raluca Borşa Bogdan1, Melinda Fogarasi1, Floricuța Ranga2

  • 1Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania.

Foods (Basel, Switzerland)
|April 15, 2025
PubMed
概括

花树的废物粉可以用天然的抗氧化剂和色素来增强猪肉香肠. 这种功能成分提高了香肠的质量和消费者接受度,提供了一个有前途的可持续食品添加剂.

关键词:
胡卜素化合物 胡卜素化合物颜色属性 颜色属性物理化学特性 物理化学特性聚化合物是一种多化合物.感官属性 感官属性质地属性 质地属性

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...