A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages

The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0...

Description complète

Détails bibliographiques

Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 6 vom: 18. Sept., Seite 471-479
Auteur principal:	Campagnol, Paulo Cezar Bastianello (Auteur)
Autres auteurs:	Dos Santos, Bibiana Alves, Lorenzo, José Manuel, Cichoski, Alexandre José
Format:	Article en ligne
Langue:	English
Publié:	2017
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Healthier meat products fat-reduced meat product flavor enhancers prebiotics sodium reduction Dietary Fats Sodium Chloride, Dietary Sodium 9NEZ333N27