Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes

The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or...

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Veröffentlicht in:Meat science 2024-11, Vol.220, p.109714, Article 109714
Hauptverfasser: Adeyemi, Kazeem D., Kolade, Isiaka O., Siyanbola, Amidat O., Bhadmus, Faidhat O., Shittu, Rafiat M., Ishola, Hakeem, Chaosap, Chanporn, Sivapirunthep, Panneepa, Okukpe, Kehinde M., Chimezie, Victoria O., Alli, Oluwasayope I., Sulaimon, Rasheed O., Ajao, Babatunde H.
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Sprache:eng
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Zusammenfassung:The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P 
ISSN:0309-1740
1873-4138
1873-4138
DOI:10.1016/j.meatsci.2024.109714