fermented sausage

Effect of Commercial Yogurt Starter Cultures on Physical and Sensory Quality of Fermented Sausages

Agus Susilo, Herly Evanuarini, Mulia Winirsya Apriliyani & Premy Puspitawati Rahayu · Asian Food Science Journal · 2026

Fermented sausages are processed meat products that rely on the activity of lactic acid bacteria (LAB) to develop their characteristic flavor, texture, and extended shelf life. LAB contribute to acid production, protein modification, and water retention, which influence both phys...

Open access Research Article 10.9734/afsj/2026/v25i6879

Determination of Hydroxyproline Amount of Fermented Sausages by HPLC and Revealing the Relationship between Quality Parameters

Osman Çakır & Ahmet H. Dinçoğlu · Asian Food Science Journal · 2022

Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined r...

Open access Research Article 10.9734/afsj/2022/v21i230403