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Influence of fat level reduction in the drying of Italian salami
(Univ Politecnica Valencia, 2018-01-01)
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) ...
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing ...
Stress relaxation characteristics of low-fat chicken sausages made in Argentina
(Elsevier, 2008-07)
Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the ...
Innovations in the development of healthier chicken sausages formulated with different lipid sources
(Poultry Science Association, 2009-08)
Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. ...
Storage stability of low-fat chicken sausages
(Elsevier, 2006-02)
Storage stability of low-fat chicken sausages formulated with fresh breast chicken meat with 0%, 2%, and 5% of added beef tallow was examined during 50-day refrigerated storage. The formulations also contained whey protein, ...
Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
(Elsevier, 2014-02)
Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified ...
The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages
(Wiley Blackwell Publishing, Inc, 2006-10)
The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the instrumental texture profile, microstructure and water holding capacity of low‐fat chicken sausages were ...
Production Of Healthier Bologna Type Sausages Using Pork Skin And Green Banana Flour As A Fat Replacers
(Elsevier Sci LTDOxford, 2016)
Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins
(SAGE Publications, 2017-04)
The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these ...