| Autor: |
E. Katsanidis, Dimitrios Andreopoulos, Theofilos Frangopoulos, Costas G. Biliaderis, Petroula Tsitlakidou, Ioannis Mourtzinos |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Journal on Processing and Energy in Agriculture. 24:89-94 |
| ISSN: |
1821-4487 |
| DOI: |
10.5937/jpea24-29762 |
| Popis: |
There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages. Products were formulated with different fat contents (10 g/100g - 20 g/100g) and levels of sodium chloride (0-2 g/100g) and potassium chloride (0-1 g/100g). Potassium chloride (KCl) was used as a substitute for sodium chloride (NaCl). Physicochemical characteristics and textural attributes were assessed instrumentally, while sensory attributes were determined using Quantitative Descriptive Analysis and Principal Component Analysis. The instrumental analysis showed significant (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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