Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste
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DOI: 10.3390/foods10123032
Abstract: This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with… read more here.
Keywords: enriched samples; frankfurter type; oxidative stability; addition ... See more keywords
Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds
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DOI: 10.3390/foods11050674
Abstract: Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of… read more here.
Keywords: addition; frankfurter type; source; sausage enriched ... See more keywords