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Utilization of cereal and fruit fibres in low fat dry fermented sausages

✍ Scribed by M.L Garcı́a; R Dominguez; M.D Galvez; C Casas; M.D Selgas

Book ID
117496315
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
149 KB
Volume
60
Category
Article
ISSN
0309-1740

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Utilization of cereal and fruit fibres in low fat dry fermented sausages
✍ M.L Garcı́a; R Dominguez; M.D Galvez; C Casas; M.D Selgas 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 149 KB

The effect of addition of cereal and fruit dietary fibres on the sensory properties of reduced-fat, dry fermented sausages was studied. Dry fermented sausages with 6 and 10% pork backfat were manufactured, with addition of cereal (wheat and oat) and fruit (peach, apple and orange) dietary fibres, at

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Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages
✍ M Luisa García; Ester Cáceres; M. Dolores Selgas 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 152 KB

## Abstract The effect of several fruit dietary fibres on the sensory properties of conventional and reduced‐fat cooked‐meat sausages is studied. Fruit fibres were assayed at 15 and 30 g kg^−1^ concentrations. The energy value reduction of the final products was close to 30%. Instrumental measureme