Special Issue "Sausages: Nutrition, Safety, Processing and Quality Improvement"
Deadline for manuscript submissions: 31 October 2020.
Interests: food quality; functional foods; fermented foods; meat products; meat product innovation; dairy products; cheese ripening
Special Issues and Collections in MDPI journals
Sausages are one of the oldest processed foods known to man. Several hundreds of varieties of sausages are produced worldwide with outstanding social and economic relevance. Each local variety within each sausage type (raw, cooked, or raw and fermented/ripened) reflects the availability of raw materials, the climate conditions of each geographical environment, the cultural and religious conditionings, and the ancestral manufacture knowledge transmitted through generations. Some sausage varieties are still unknown regarding their microbiological and biochemical features, or their production processes are insufficiently standardized. In other cases, there are safety or quality concerns that must be solved so that these sausages can be enjoyed to the fullest of their potential. The improvement of the sensory quality and/or the adaptation of their sensory and nutritional properties to changes in consumer preferences and requirements, all without sacrificing the personality and differential attributes of each sausage variety is in all cases a permanent challenge. For all these reasons further studies and research are essential instruments to improve and continue enjoying these privileged foods. This volume aims to gather the latest advances and to be a useful tool for the researchers and professionals in this scientific area.
Prof. Javier Carballo
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- adjunct cultures
- chemical features
- cooked sausages
- fermented sausages
- microbiological features
- nutritional quality
- raw sausages
- ripened sausages
- sausage manufacture
- starter cultures
- sensorial quality
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Impact of geographically linked processing of European fermented meats on bacterial diversity through high-throughput amplicon sequencing and assessment of concomitant volatile profiles
Authors: Emiel Van Reckem; Stefan Weckx; Luc De Vuyst; Frédéric Leroy
Affiliation: Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
Title: Lactic acid bacteria: variability due to different pork breeds, breeding systems and sausage production technology.
Authors: Giuseppe Comi1; Alessia Muzzin1; Daria Boscolo2; Lucilla Iacumin1*
Affiliation: 1Department of Agriculture, Food, Environmental and Animal Science , University of Udine, via Sondrio 2/A, 33100 Udine, Italy. 2Dipartimento di Prevenzione AAS n°2, “Bassa Friulana Isontina”, via Molin 21, 33057 Palmanova, Udine, Italy.
Title: Inclusion of healthier oils for improving the nutritional characteristics of deer sausage
Authors: Marcio Vargas-Ramella; Mirian Pateiro; Mohammed Gagaoua; Daniel Franco; Paulo Cezar Bastianello Campagnol; Paulo E. S. Munekata; Andrea C.Silva Barretto; Rubén Domínguez; José M Lorenzo
Affiliation: Centro de Educação Superior da Região Sul - CERES da Universidade do Estado de Santa Catarina, Chapecó, Santa Catarina, 89.800-000, Brazil; Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil; Department of Food Technology and Engineering, UNESP – São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.