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...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 6 vom: 18. Sept., Seite 471-479
1. Verfasser:	Campagnol, Paulo Cezar Bastianello (VerfasserIn)
Weitere Verfasser:	Dos Santos, Bibiana Alves, Lorenzo, José Manuel, Cichoski, Alexandre José
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Healthier meat products fat-reduced meat product flavor enhancers prebiotics sodium reduction Dietary Fats Sodium Chloride, Dietary Sodium 9NEZ333N27