Mediterranean spontaneously fermented sausages: Spotlight on microbiological and quality features to exploit their bacterial biodiversity
F Barbieri, G Tabanelli, C Montanari, N Dall'Osso… - Foods, 2021 - mdpi.com
The wide array of spontaneously fermented sausages of the Mediterranean area can
represent a reservoir of microbial biodiversity and can be an important source of new …
represent a reservoir of microbial biodiversity and can be an important source of new …
Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
The aim of this study was to identify and compare surface mycobiota of traditional and
industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to …
industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to …
Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia
This study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced
and smoked in traditional conditions, from PAH point of view and the possibility of PAH …
and smoked in traditional conditions, from PAH point of view and the possibility of PAH …
Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat products
Various factors, such as weather and production practices (eg, environmental hygiene,
process duration, raw material quality, ripening temperature, and relative humidity), in …
process duration, raw material quality, ripening temperature, and relative humidity), in …
The Occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products
This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250
traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions …
traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions …
The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”
This study aimed to identify surface mould species overgrowing the Croatian protected meat
products “Istarski pršut” and “Dalmatinski pršut” and their effect on sensory properties. Dry …
products “Istarski pršut” and “Dalmatinski pršut” and their effect on sensory properties. Dry …
Ethnobotanical knowledge on herbs and spices in Bulgarian traditional dry-cured meat products
Artisan food production, with its unique flavors, is a source of knowledge about sustainable
use of natural resources. This is because it reflects the skills of local communities in utilizing …
use of natural resources. This is because it reflects the skills of local communities in utilizing …
Comparison of Chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro
The aim of this study was to compare chemical composition and fatty acid profile of Croatian
and Montenegrin dry‐cured meat products and dry‐fermented sausages produced using a …
and Montenegrin dry‐cured meat products and dry‐fermented sausages produced using a …
Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures
Fermented sausages have been manufactured traditionally in the Mediterranean basin.
Istrian sausages are one of the many regionally specific products distinguished by the …
Istrian sausages are one of the many regionally specific products distinguished by the …
[HTML][HTML] Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds
There is a growing interest in the preservation of indigenous pig breeds, as they serve as a
valuable genetic reserve. Pork meat products are widely consumed due to their desirable …
valuable genetic reserve. Pork meat products are widely consumed due to their desirable …