| Autor: |
Stajić Slaviša, Stanišić Nikola, Lević Steva, Tomović Vladimir, Lilić Slobodan, Vranić Danijela, Jokanović Marija, Živković Dušan |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
|
| Zdroj: |
Polish Journal of Food and Nutrition Sciences, Vol 68, Iss 4, Pp 367-375 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
2083-6007 |
| DOI: |
10.2478/pjfns-2018-0006 |
| Popis: |
The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p0.05) in any of the observed sensory characteristics. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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