Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein

Autor: Sandra Beyer Gregersen, Hanne Christine Bertram, Nina Eggers, Line Ahm Mielby, Line Hjelm

Publikováno v: Hjelm, L, Mielby, L A, Gregersen, S B, Eggers, N & Bertram, H C S 2019, ' Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein ', Lebensmittel-Wissenschaft und Technologie, vol. 101, pp. 607-617 . https://doi.org/10.1016/j.lwt.2018.11.055

This study investigated the effects of rye bran and collagen addition to a Frankfurter-like sausage as partial fat replacement. Sensory descriptive analysis revealed that sausages where 6 g/100 g rye bran was added alone was associated with an undesi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5a7d19d67972404603f4635865e85a
https://doi.org/10.1016/j.lwt.2018.11.055