Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends

Health-conscious consumers are increasingly seeking healthier food options. This research investigated the effect of a xanthan-locust bean gum (XLB) blend on the quality characteristics of low-fat beef frankfurter sausages. Four sausage formulations were prepared with 0.5%, 1%, 1.5%, and 2% XLB blen...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2025) vom: 17. Aug., Seite 10820132251368700
1. Verfasser:	Flinchum, Rachel (VerfasserIn)
Weitere Verfasser:	Massey, Samantha, Silva, Luiz Henrique Pereira, Khouryieh, Hanna A
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2025
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Meat products food physical properties food texture hydrocolloids sensory analysis