Add to ORKGIn order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference be...
<p><span>(Received: 2015/01/27 - Accepted: 2015/03/27)</span></p><p>A kind of chicken sausage “Swiss...
Ab s t r a c t. The effect of the substitution of pork fat with wheat or oat cellulose preparations ...
The origin of food processing is lost in an-tiquity but probably began when mankind learned that sal...
The aim of this study was to evaluate the effect of different concentrations of dietary fiber Vitace...
Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elabo...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The objective of this work was to...
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated f...
Badano wpływ wymiany tłuszczu zwierzęcego tłuszczem roślinnym Akoroma OM i preparatem błonnika pszen...
Fat quality is important in sausage products and can be altered through the swine diet or at the pro...
A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat ...
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, mic...
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, mic...
The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution b...
Dry fermented sausages with a partial substitution of 15, 20 and 25% of pork backfat by pre-emulsifi...
Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsi...
<p><span>(Received: 2015/01/27 - Accepted: 2015/03/27)</span></p><p>A kind of chicken sausage “Swiss...
Ab s t r a c t. The effect of the substitution of pork fat with wheat or oat cellulose preparations ...
The origin of food processing is lost in an-tiquity but probably began when mankind learned that sal...
The aim of this study was to evaluate the effect of different concentrations of dietary fiber Vitace...
Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elabo...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The objective of this work was to...
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated f...
Badano wpływ wymiany tłuszczu zwierzęcego tłuszczem roślinnym Akoroma OM i preparatem błonnika pszen...
Fat quality is important in sausage products and can be altered through the swine diet or at the pro...
A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat ...
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, mic...
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, mic...
The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution b...
Dry fermented sausages with a partial substitution of 15, 20 and 25% of pork backfat by pre-emulsifi...
Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsi...
<p><span>(Received: 2015/01/27 - Accepted: 2015/03/27)</span></p><p>A kind of chicken sausage “Swiss...
Ab s t r a c t. The effect of the substitution of pork fat with wheat or oat cellulose preparations ...
The origin of food processing is lost in an-tiquity but probably began when mankind learned that sal...