Varga-Visi, É. and Toxanbayeva, B. and Andrássyné Baka, G. and Romvári, R. (2018) Textural properties of turkey sausage using pea fiber or potato starch as fat replacers. Acta Alimentaria, 47 (1). pp. 36-43. ISSN 0139-3006
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Official URL: https://doi.org/10.1556/066.2018.47.1.5
Abstract
The fat content of Bologna-type turkey sausages was partially replaced with pea fiber or potato starch. Textural properties of full fat turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fiber (0.6, 1.2%) or potato starch (1.9%). Authors observed significant correlation (P<0.01) between instrumentally measured values of hardness and chewiness and sensory ratings of low fat sausages.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Violetta Baliga |
| Date Deposited: | 28 Feb 2018 14:04 |
| Last Modified: | 31 Mar 2019 00:16 |
| URI: | http://real.mtak.hu/id/eprint/75286 |
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