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 2025-02, Vol.220, p.109714, Article 109714 |
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Hauptverfasser: | , , , , , , , , , , , , |
Format: | Artikel |
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 |
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ISSN: | 0309-1740 1873-4138 1873-4138 |
DOI: | 10.1016/j.meatsci.2024.109714 |