Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03830-6
Abstract: AbstractThe objective of this study was to investigate the effects of added beta-glucan (β-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat… read more here.
Keywords: addition; fermented sausage; beta glucan; beef fat ... See more keywords
Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2017.04.020
Abstract: The objective of this study was to investigate the effects of replacing beef fat with enzymatic interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of sucuk (Turkish dry-fermented sausage). The partial… read more here.
Keywords: replacement; interesterified palm; palm kernel; beef fat ... See more keywords