The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to s...

Full description

Saved in:
Bibliographic Details
Published in:Acta Periodica Technologica Vol. 2011; no. 42; pp. 157 - 164
Main Authors: Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., Tomović Vladimir M., Jokanović Marija R., Džinić Natalija R., Salitrežić Pavle P.
Format: Journal Article
Language:English
Published: Faculty of Technology, Novi Sad 01-01-2011
Subjects:
cooked sausages
energy value
inulin
physico-chemical and sensory characteristics
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L
ISSN:1450-7188
DOI:10.2298/APT1142157S