Improving the organoleptic and structural-chemical properties of semi-smoked sausages
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DOI: 10.1016/j.sjbs.2021.11.021
Abstract: The decline of meat resources and the rapid growth of the world's population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production… read more here.
Keywords: structural chemical; organoleptic structural; smoked sausages; chemical properties ... See more keywords
A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
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DOI: 10.3390/foods11233886
Abstract: Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour,… read more here.
Keywords: semi smoked; smoked sausages; gel; emulsion gel ... See more keywords