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
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.
Format:	Artikel
Sprache:	eng
Schlagworte:	7-ketocholesterol Chewiness Cook loss Dietary fiber Juiciness
Online-Zugang:	Volltext
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