UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE

UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE

The effects of Jerusalem artichoke powder (JAP) on the quality characteristics and storage stability of fermented sausage were investigated. The replacement of added beef fat with JAP were carried out during sausage manufacturing. Replacement of beef fat with JAP resulted in a significant decrease i...

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Veröffentlicht in:Italian journal of food science 2019-01, Vol.31 (2)
1. Verfasser: ÖZER, C O
Format: Artikel
Sprache:eng
Schlagworte:
Animal fat
Bacteria
Beef
Cholesterol
Dietary fiber
Fermentation
Food products
Jerusalem artichokes
Lactic acid
Lactic acid bacteria
Manufacturing
Meat products
Moisture effects
Proteins
Sausages
Shelf life
Storage stability
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Zusammenfassung:The effects of Jerusalem artichoke powder (JAP) on the quality characteristics and storage stability of fermented sausage were investigated. The replacement of added beef fat with JAP were carried out during sausage manufacturing. Replacement of beef fat with JAP resulted in a significant decrease in TBARS and pH values and an increase in moisture and protein content in sausages during fermentation and storage (p
ISSN:1120-1770
2239-5687
DOI:10.14674/IJFS-1354